Tuesday, September 28, 2010

Autumn is Here! Caramel Apple Cake

  Here's the recipe that practically defines what a perfect autumn cake should taste like--in my opinion.  The name says it all.  Caramel. Apple. Cake.  Honestly friends, this cake is one of  the very best cakes I've ever had! For a minute, just imagine with me what a homemade spice cake with freshly sweetened Jonathan apples and a smooth, ridiculously rich caramel frosting that pools at the bottom of the cake that is topped with toasted southern pecans would taste like! 

     The cake recipe is one that came from Heath's Nana and is a delicious no-fail cake that's made with the season's best apple, Jonathan.  It's usually made as a sheet cake with a cream cheese frosting, but I have been wanting to make my own version.  I just loved the idea of an apple cake with caramel frosting.  Apples and caramel have been the perfect fall pairing for as long as hayrides and festivals have been around.  So, I just though why not put them together in a cake that's so sinfully good it would satisfy any one's sweet tooth!

   Caramel Apple Cake would be perfect for an autumn birthday or even a new tradition at the Thanksgiving dessert table!  Try it, and I have no doubt you will agree it will be a recipe to share! 

Caramel Apple Cake
3 c. apples, chopped fine
1 1/2 c. sugar (Sprinkle over apples, set 15 minutes.)
1 1/2 c. all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. butter (1 stick), melted
3 eggs, beaten
1/2 tsp. cinnamon
1/2 tsp. allspice
1 tsp. vanilla
1/2 c. toasted pecans

Mix all ingredients together by hand.  Pour into 2 8 in. plans that have been greased and floured.  Bake at 350 degrees for 26-30 minutes.  Allow the cakes to cool and frost with homemade caramel frosting.  Decorate with toasted pecans.

Caramel Frosting
 1/2 c. butter, (1 stick)
1 c. packed dark brown sugar
1/3 c. heavy cream, or more as necessary
1 16 oz. box confectioner's sugar
1/2 tsp. pure vanilla extract

Melt butter in a saucepan over medium heat and stir in brown sugar and cream.  Bring to a boil and then transfer to a large mixing bowl.  Add sugar and vanilla.  Beat with a mixer until everything is creamed together well.  If the frosting is to thick, just add a bit of cream.  This frosting is very thick and rich, and once spread on the cake will actually smooth itself out for an beautiful finish.  Ice the cake once the frosting is cooled about 15-20 minutes, and re stir it before putting on the cake.


Sarah said...

Are you trying to crush my hopes and dreams of going on a diet?? The cake looks fabulous!!

The Cook said...

Thank you! Hahaha -- Sorry to sabotage your attempts, Sarah! I know you can do it despite all of these yummy temptations!

Kelly said...

I can't wait to try this; it looks delicious! I just love caramel icing. :-) Thanks for sharing!

The Cook said...

Thank you and you're welcome, Kelly!

The Better Baker said...

OOOHHHHH YUUUMM! I just finished eating a piece of apple crisp pizza and am thinking apples...and am always! thinking caramel, so this cake looks sooo inviting! You are a woman after my heart. All your fall foodie pix are soo inviting!

krishna said...

awesome, awesome!!! i'm speechless..