Monday, May 18, 2015

Caramel Apple Cake

This recipes is from a story about "Naked Cakes" in Southern Living Magazine. It came from Life, Love and Sugar and inspired by a cake recipe from Javacupcake who probably got it from another source.
After blogging about food for over 3 years I've learned that very few recipes are original. I create original recipes and I always note that in the post. Many recipes are adapted and that can count as an original.
When I see a recipe like this, I wish I had created it.
I think there's a trend in cake decorating to create a cake that's "not decorated". They're referred to as Naked Cakes. They are easy to make for the beginning baker and they still have the appearance of creativity and professionalism.
I hope you take time to make this incredible cake and serve it at a family gathering. I know I

Caramel Apple Cake

Here's what you'll need:
Preheat the oven to 350 degrees
4 - 8" round cake pans brushed well with Pan Release Mix. (Equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs. It's a foolproof method for releasing cakes, especially intricately designed Bundt Pans.
Homemade Whipped Cream for serving.

The Cake:

8 TBS Butter, room temperature
1 C Granulated Sugar
3/4 C Brown Sugar
3 Eggs
1 tsp Vanilla
1 tsp Apple Pie Spice
1/2 tsp Cinnamon
2 C Flour
1 C Buttermilk
1 tsp Baking Soda
1 TBS Vinegar

Caramel Sauce:

1 C Granulated Sugar
6 TBS Salted Butter, cubed, room temperature
1/2 C Heavy Cream, room temperature


6 Large Apples, chopped. (I use Jonagold)
2 tsp Fresh Lemon Juice
1/2 tsp Nutmeg
3 tsp Cinnamon
3/4 C Brown Sugar

In a Stand Mixer with a Paddle Attachment:
Beat for 3 minutes.

Eggs and beat until incorporated.

Apple Pie Spice
Mix just until incorporated.

Alternate beginning and ending with Flour.
Mix just until combined, don't over mix.

In a small bowl:
Baking Soda
Whisk together.
Add to the batter and mix just to combine.

Evenly distribute the batter among the 4 pans.
Bake 15 - 18 minutes. A toothpick in the center should come out clean.
Remove the pans to a rack and cool for 5 minutes.
Invert the cakes onto a rack to cool completely.

Caramel Sauce preparation:

In a large Saucepan on medium high heat:
Heat for 5 minutes, whisking until melted, about 5 minutes.
Continue until it begins to turn Amber in color.
At this stage it's easy to burn the sugar. Watch it carefully.
Remove from heat and gently begin adding the Butter, whisking constantly.
Heavy Cream, gradually and whisk just until combined.
Set aside to cool completely.

Apple preparation:

In a large saucepan on medium heat:
Lemon Juice
Brown Sugar
Toss to coat well.

Butter and continue cooking for 30 minutes.
Stirring occasionally.
Remove from heat and set aside.
Allow to cool for at least 30 minutes.

Transfer one cake to a serving platter or cake plate.
Drizzle about 5 TBS of Caramel over the top of the cake.
Top it off with about 1/4 of the Apple mixture.
Repeat the layers with the remaining cakes.
Drizzle remaining Caramel over the last layer of Apples, on the top of the cake.

Serve with Homemade Whipped Cream.

Peace in the Kitchen!

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