Saturday, October 23, 2010

Caramel Apple Cake

Here’s a fall favorite and perfect for the variety of apples we have available to us right now.  We went apple gleaning again this year in Eastern Washington with my brother-in-law’s family.  So much fun!  And now I have a garage full of apples to eat, turn into sauce, pies, crisps, fry and make this yummy Caramel Apple Cake. J

Caramel Apple Cake

½ cup butter, softened
2 cups sugar
½ teaspoon vanilla
2 eggs
2 cups flour
1 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon salt
½ teaspoon baking soda
6 cups chopped, peeled, tart apples

Caramel sauce:
½ cup packed brown sugar
¼ cup butter
½ cup heavy whipping cream

In a large mixing bowl, cream the butter, sugar and vanilla.  Add eggs, one at a time, beating well after each addition.  Combine the flour, cinnamon, nutmeg, salt and baking soda; gradually add to creamed mixture and mix well (batter will be stiff).  Stir in apples until well combined.

Spread into a greased 13in x 9in x 2in. baking dish.  Bake at 350* for 40-45 minutes or until top is lightly browned and springs back when lightly touched.  Cool for 30 minutes before serving.

Meanwhile, in a small saucepan, combine brown sugar and butter.  Cook over medium heat until butter is melted.  Gradually add cream.  Bring to a slow boil over medium heat, stirring constantly.  Remove from the heat.  Serve with cake.

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