My three favorite words in the whole wide world Caramel Apple Cake.
There's just something about caramel and apples that makes my heart pitter patter..
Its one of the things that makes fall one my favorite seasons, along with the gorgeous colors of the trees, cozy sweaters and boots..
I totally planned on posting this cake yesterday but somehow my time disappeared. I started out editing pictures, then waiting for them to upload, so I started poking around Facebook and Pinterest.
I don't think I need to tell you what happened from there...
Before I knew it Colt was headed home to take me to a Doctors appointment and I had barely accomplished anything including the afternoon nap I had planned.
I wonder if I can have a rain check for my missed nap? Oh well..
I guess I'll stop rambling on and get down to business..
Caramel Apple Cake, coming right up!
Cream butter and brown sugar until light and fluffy.. Imagine this said in my best Julia Child voice since I'm feeling rather saucy today!
Add eggs 1 at a time beating well and scraping down sides of bowl between each addition.
Add vanilla, cinnamon, nutmeg, baking soda and sea salt. Mix until well incorporated, scraping sides of bowl as needed.
Add flour and mix on low speed until combined.
Add 5 Granny Smith Apples. peeled, cored and cubed.
Mix until combined.
For easy removal butter a 9"x13"pan, line with parchment paper and butter parchment paper well.
Pour cake batter into pan and use a spatula to spread batter evenly.
Bake Cake for 1 hour or until a toothpick inserted into the center of the cake comes out clean.
To make the Caramel Sauce: combine sugar, water and corn syrup in a medium sized sauce pan.
Warm cream, butter and salt in a small pan over low heat until butter melts.
Bring sugar mixture to a boil over medium-high heat and watch closely. Allow sugar to cook until it turns a nice caramel color.
Slowly pour in cream while stirring caramel. Be careful as caramel will bubble up.
Cook and stir for about 1minute.
Poke lots of holes in cake using a thick skewer... I find a little larger hole is better. I tried making it this time with my turkey forks but the holes weren't quite big enough to soak the caramel in as much as I would have liked.
Drizzle 1 cup caramel sauce all over warm cake.
Use a spoon or spatula to push the caramel to the edge of the cake and into the holes.
Then feel free to hide in the corner where the kids won't see you and lick warm caramel off of the spoon and inside of the pan, I won't tell..
Use remaining caramel sauce to drizzle over ice cream.
Enjoy plain with a big glass of milk or a scoop of ice cream!
Caramel Apple Poke Cake
Caramel Apple Cake. Cinnamon apple cake topped with caramel.Prep time: PT20M
Cook time: PT1H5M
Total time: PT1H25M
Yield: 12 Servings
- 1 3/4 cup Brown Sugar
- 1 1/2 cup Butter, Softened
- 3 whole Eggs
- 1 tablespoon Pure Vanilla Extract
- 2 1/2 teaspoons Cinnamon
- 1/2 teaspoon Nutmeg
- 1 teaspoon Baking Soda
- 1/4 teaspoon Sea Salt Or To Taste
- 3 Cup All-Pupose or Whole Wheat Pastry Flour
- 5 whole Granny Smith Apples, Peeled, Cored and Diced.
- 1 cup Sugar
- 2 tablespoons Corn Syrup
- 3 tablespoons Water
- 3/4 cup Heavy Cream
- 2 tablespoons Butter
- 1/4 teaspoon Sea Salt
- 1/2 teaspoon Vanilla
- For Apple Cake: Preheat oven to 325 degrees. Butter a 9"x13" pan and line with parchment paper, butter parchment paper.
- Cream butter and brown sugar until light and fluffy.
- Add eggs one at a time, beating between each addition. Scrape down sides of bowl as needed.
- Add vanilla, cinnamon, nutmeg, baking soda and salt. Mix until well combined. Scrape sides of bowl.
- Add flour and mix on low speed until well combined.
- Stir in apples on low speed or by hand until fully incorporated.
- Pour batter into greased pan and use a spatula to spread evenly. Bake for 1 hour or until a toothpick inserted into the center of cake comes out clean.
- For Caramel Topping: In a small saucepan combine heavy cream, butter and sea salt. Heat cream until butter melts and remove from heat.
- In a medium sized saucepan combine sugar, corn syrup and water. Bring to a simmer with out stirring. Swirl pan as needed to help sugar caramelize evenly. Cook until sugar is medium brown in color.
- Slowly pour cream into caramelized sugar while stirring. Cook 1 minute.
- Poke holes all over warm cake using a skewer. Pour 1 cup caramel sauce over cake and spread to the edge of cake with a spoon or spatula.
- Serve cake warm or at room temperature.