Monday, November 5, 2012

Caramel Apple Cake

Yes this cake is as good as the name sounds! I made this a couple weeks ago and Miss E and I both had three pieces that night. It is that good! I took some to Miss A's teacher the next day, just to get it out of the house. haha Thank goodness this recipe only makes an 8"x8" cake. A whole sheet of it would be dangerous, seriously.  ; )

Of course I stumbled across this recipe on Pinterest. It came from the blog Lick The Bowl Good. Don't you just love that name? Perfect for a cooking blog. Anyhoo, lets get to the recipe already. Geez. 

Caramel Apple Cake
Adapted from Lick The Bowl Good
  • 1 1/2 cups all purpose flour
  • 1 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon (I used 1 heaping teaspoon.)
  • 2 eggs
  • 1/2 cup canola oil
  • 1 teaspoon vanilla
  • 1 1/2 cups finely chopped apples (I used 2 cups.)
  • 1/2 cup pecans or walnuts, chopped (optional) (I didn't use any nuts.)
Brown Sugar Glaze:
  • 1/2 cup packed light brown sugar
  • 3 Tablespoons butter
  • 1/2 teaspoon vanilla
  • 1 Tablespoon heavy cream (I didn't have cream so I used 1 tbs of whole milk.)
For the cake: Heat the oven to 350 degrees F. Grease an 8-inch pan (round or square) and set aside.

In a medium bowl, combine the flour, sugar, baking soda, salt and cinnamon. Stir with a whisk to mix everything together.

In a large bowl, mix the eggs with a hand mixer til light in color and foamy. Add the oil and vanilla and beat well.

Stir in the flour mixture with a spoon and continue stirring the batter til the flour disappears. Add the apples and nuts (if using) and stir to mix them into the batter.

Scrape batter into prepared pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

Place the hot cake on a wire cake. While it's still hot, prepare the glaze.

For the glaze: Combine all the ingredients into a saucepan. Cook over medium heat, stirring often, until the mixture comes to a gentle boil. Cook for 3-5 minutes.

Spoon the hot glaze over the still hot-from-the-oven cake. Let the glazed cake cool completely before serving straight from the pan.

* Because I didn't use heavy cream my glaze didn't cook up as creamy and turned out more like candy coating, like for caramel popcorn. It kind of hardened on the top of the cake. Soo good!

This cake was easy to whip up and is perfect for Fall. Served with a little scoop of vanilla ice cream and a cup of tea, delish!

 Click here for your chance to win a box of Ferrero Rocher chocolates!

Sharing with:
Hungry Little Girl
Serenity Now
Tatertots & Jello 
Homemade Ginger
My Uncommon Slice of Suburbia 
33 Shades of Green 
House of Hepworths

1 comment:

  1. This cake just makes my mouth water!
    Thank you so much for sharing this at Wednesday Extravaganza! Hope to see you there again this week :)


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