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Friday, October 22, 2010

Apple Spice Cake with Caramel Drizzle


For some reason, September and October seem to spurn in me a desire to bake some sort of bread or dessert with apples or pumpkins. This year proved no different, so I decided to combine the mood of the season with something off of my top 100 things to bake list. I was really just searching for a great spice cake recipe when I happened to come across this one with apples thrown in.

This really was a great spice cake! It was moist, it tasted like delicious cinnamon, it had chunks of apple, and it was even better the second day after baking. The caramel sauce I could take or leave. It was good, but it was very sticky when eating it with the cake and it immediately hardened if you drizzled it over ice cream or even onto a plate. I know the second photo of the entire cake looks a little dry and a little plain, but it was actually really moist and once you added the caramel drizzle and the ice cream or whipped cream, it was heavenly. Enjoy!


Apple Spice Cake with Caramel Drizzle

3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 1/3 cups vegetable oil
2 cups sugar
3 large eggs
3 to 4 Granny Smith apples, cored and cut into 1/2-inch pieces (3 cups)
1 cup chopped assorted nuts, such as pecans and walnuts
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Spray a 12-cup Bundt pan with cooking spray; set aside.

Working over a large sheet of parchment paper, sift together flour, cinnamon, baking soda, and salt; gather sifted ingredients into center of sheet; set aside
In the bowl of an electric mixer fitted with the paddle attachment, combine vegetable oil, sugar, and eggs; mix on high speed until lemon yellow. Fold reserved parchment in half lengthwise; with mixer on medium speed, gradually shake in dry ingredients until just incorporated. Add apples and nuts to batter; mix to combine. Add vanilla, mixing until incorporated. 
Pour batter into prepared pan, and bake until a cake tester inserted in the center comes out clean, 75 to 90 minutes. Remove from oven, and cool slightly on a wire rack. Invert cake onto rack; turn cake right-side up to cool completely on rack, and serve drizzled with caramel sauce.

Caramel Sauce

1 cup light brown sugar
1/2 cup unsalted butter
1/4 cup evaporated milk
1 teaspoon pure vanilla extract
pinch of salt
Combine ingredients in a small saucepan over medium heat. Cook, stirring, until thickened to desired consistency.

2 comments:

Valerie

Bundt cakes have the habit of appearing deceptively dry, when in fact they're deliciously moist!

This one looks perfect. And, sticky or not, I would gladly have a slice with the caramel sauce. :-)

Jamie

Oooh love this recipe! We love apple cakes and treats and this one is perfect! This really is the perfect fall treat.