Caramel Apple Cake
- 1/2 cup (1 stick) unsalted butter, melted
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 3/4 teaspoon salt
- 2 cups packed light-brown sugar
- 1 tsp vanilla
- 2 large eggs
- 3 Granny Smith apples, peeled and finely diced
- 1 cup caramel sauce (see below)
1. Preheat oven to 350º. Spray bundt cake pan with Pam Baking Spray; set aside.
2. In a medium bowl, sift flour, baking soda, baking powder, cinnamon, ginger, and salt. Whisk well to combine evenly and set aside.
3. In a large bowl, whisk together melted butter, sugar, vanilla, and eggs until well combined; fold in diced apples. (Do this by hand – using a mixer will crush the apples and release too much liquid into the batter.) Add flour mixture; mix just until combined (do not overwork the batter). Spoon thick batter into the prepared pan and smooth out the top.
4. Bake until a toothpick inserted in center of cake comes out clean, 35 to 40 minutes. Cool cakes in pan 20 minutes, then invert onto a wire rack; let cool completely.
5. Place cake on a serving plate and drizzle with caramel sauce, allowing caramel to drip down the sides.
Freshly prepared caramel sauce is really quite a treat. While relatively easy to make, there is a very precise technique to follow as well as some safety precautions. Hot caramel is very, very hot and can instantly burn you. Use care when making it, wear oven mitts, stay focused and do not walk away, use a deep pan, and keep a bowl of ice water near in case there is any contact.
- 1/2 cup sugar
- 1/4 cup water
- 1/2 cup whipping cream, warmed
- 1 tsp vanilla extract
- 2 tbsp butter
1. In a deep saucepan, combine sugar and water. Cook over medium-high, stirring, until sugar has dissolved (no grainess). Continue to cook, without stirring (you can gently swirl the pan to even out the cooking). The sugar will liquify and turn a light shade of amber. As it continues to cook, the color will very quickly deepen into golden brown (about 10 minutes total). Immediately remove from heat, stand back, and add the warmed cream a little at a time. The syrup will react violently, splatter and steam (using an oven mitt and a deep pan is essential). Return to heat stirring until smooth for about 2-3 minutes. Remove from heat.
2. Add the vanilla and butter and stir until smooth. (Don't be tempted to taste it yet - this mixture is still blazing hot). Let cool thoroughly before serving.