Tuesday, October 28, 2014

Apple Spice Cake with Salted Caramel Glaze

If there's one fruit I have ALWAYS loved in desserts, it's apples.


Think about it, 9 times out of 10 whenever you smell a delicious dessert baking in the oven, it usually involves apples.
I didn't really know what to call this "cake." It's moist like a cake but it also has a bread-like texture. I love the little bites of apple and the texture of the toasted pecans, it is reminiscent of an apple pie but in delicious cake form. I also had a chance to use some leftover salted caramel sauce which at first I thought would make this cake too sweet but it paired perfectly and created those coveted little pockets of soft gooeyness on top.

Salted Caramel Apple Spice Cake

recipe adapted from Paula Deen

3 cups diced and peeled Granny Smith apples, about 2 apples
1 cup lightly toasted chopped walnuts OR pecans
2 tsp vanilla extract
1 TBS ground cinnamon
3 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 and 3/4 cups sugar
1 1/4 cups vegetable oil OR melted butter
3 eggs

For the caramel sauce, click HERE

Directions:

1.Preheat the oven to 325 degrees F. Lightly grease a Bundt pan, tube pan, or loaf pan.

2.In a bowl, mix together the apples, nuts, vanilla, and cinnamon. In a separate bowl, sift together the flour, baking soda, and salt.

3.Using an electric mixer beat the sugar, oil (or butter), and eggs in a large bowl. Add in the dry ingredients and beat until completely combined. Fold in the apple mixture (batter will be thick).

4.Scrape the batter into the prepared pan and bake for 1 hour and 30 minutes or until a tester inserted into the middle of the cake comes out clean. Allow the cake to fully cool in the pan, about 1 hour, and then turn it out onto a plate. Drizzle the apple cake with some of the glaze, serve and enjoy!

The cake can be wrapped tightly and stored in the refrigerator for 3 to 5 days.

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