Caramel Apple Cake

Annette is looking fetching in her two-piece swing
jacket suit.   She went off without her purse, but was
befriended by a kind gentleman who insisted on
paying her bus fare as well as supplying her with a lovely
new handbag.
She is baking this apple cake as a thank-you.  I bet he
might be expecting something more...

caramel apple cake

I love the flavors of caramel and apple together in this delicious brown sugar based cake.

20 ounces sliced pie apples (not pie filling)

Dice to ¼ inch, enough apples to equal 2 cups in dry measuring cup.  This will leave about 1 cup of slices that you can use for another recipe.  Set aside apples.

cake

2 cups brown sugar

4 eggs

Beat until smooth.  Add:

¾ cup vegetable oil

½ cup sour cream

1 teaspoon vanilla extract

½ cup water

Beat until combined.  In another bowl, combine:

2 cups flour

1 teaspoon salt

2 tablespoons buttermilk powder

¾ teaspoon baking soda

1 teaspoon baking powder

Add to liquid mixture and beat until smooth. 

Grease and flour 2 baby Bundt pans and put enough batter to just cover the bottom of each pan. 

Mix apples and caramels and toss with 2 or less tablespoons flour to coat. 

2 cups diced apples

1 cup caramel bits (or diced caramels)

Stir the apple and caramel bits into the remaining cake batter and divide evenly between the two pans.  Bake at 350° for 48 minutes.  Remove from pans after resting five minutes.  Cool 30 minutes and top with glaze.

glaze

¼ cup (½ stick) butter

Place in glass bowl and cover with waxed paper.  Microwave for 5-6 minutes, watching carefully as the butter browns.  This will be very hot.  Use a piece of cheese cloth or a very fine strainer to remove the browned bits from the butter liquid.  Discard the bits and use the remaining liquid for the glaze.  To it add:

3 tablespoons Cajeta de Celaya (caramel sauce)

½ cup heavy cream

1 teaspoon vanilla extract

2 cups glazing sugar (or confectioners’ sugar)

Bear until smooth.  Pour glaze over slightly warm cakes.  Allow to cool and set.