Tuesday, September 13, 2011

Caramel Apple Cake

Excuse all of the early fall recipes, I just get a little excited. Fall foods and flavors are my favorite and I want to be able to have enough time to make all the fall desserts I want. Bare with me because I have a LONG check list. This cake is definitely not the prettiest I've ever seen, but hey, never judge a book by its cover! Can I use that here?.. Anyway, just make this cake. Trust me. Here's what you need
Butter, sugar, brown sugar, eggs, vanilla, flour, cinnamon, nutmeg, baking soda, salt, apples, and pecans. Combine butter and both sugars in a large mixing bowl
Beat until smooth and creamy. Add the egg and vanilla
Mix well. Add all the dry ingredients
Stir on low speed until just combined. Peel, core, and chop the apples. Fold the apples and pecans into the batter
If it looks like there are more apples then batter, you did exactly what you are supposed to. Spread the batter out evenly in a greased 9x13 dish. (Batter will be thick)
Bake until golden and set in the middle
While the cake is cooling, prepare the caramel glaze. Here's what you'll need
Butter, brown sugar, granulated sugar, heavy cream, and salt. Combine butter, both sugars, and salt in a pot
Whisk constantly so the mixture doesn't burn. Bring on the heavy cream
Bring that to a boil
Remove from heat. Now stab some holes in the cake with a fork or knife
Pour every last bit of the caramel over the cake
Let the glaze soak into the cake. Poke more holes if necessary
Let the cake cool completely and sit a couple of hours before serving. Cut and serve
Add a scoop of pumpkin ice cream= fall in your mouth. Enjoy :)

Caramel Apple Cake
3 sticks unsalted butter, at room temperature
cup granulated sugar
cup light brown sugar
cups flour
tsp. baking soda
tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp salt
Granny Smith apples, peeled, cored, & diced
2 Red apples (fugi, red delicious, gala, etc.), peeled, cored, & diced 
1 1/4 cups chopped pecans
1 Tbs. vanilla

Beat together butter and both sugars. Add in eggs and vanilla. Mix in the dry ingredients until just combined. Fold in the apples and pecans. Spread evenly in a greased 9x13 baking pan. Bake at 325 for 40-50 minutes or until golden. Remove from the oven and set aside. While cooling prepare the caramel glaze. 

Caramel Glaze:
tablespoons unsalted butter
1/4 cup granulated sugar
1/4 cup light brown sugar
1/8 teaspoon kosher salt
1/2 cup heavy cream
In a saucepan, over medium-low heat, melt the butter. Add the granulated and brown sugars and salt. Cook, stirring frequently, for 2 minutes. Stir in the cream and bring to a boil. Cook, stirring constantly, for 2 minutes. Remove from heat

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