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Lemony Apple-Cider Caramel Cake




Source of Recipe


Country Living


Recipe Introduction


An irresistible blend of citrus and sweet apple, this special cake is well worth every step. Try Braeburns, Granny Smiths, or Jonamacs.


List of Ingredients




CARMELIZED APPLES
2 cups apple cider
1 cup sugar
1 tablespoon butter
1 1/4 pounds tart apples (crisp) peeled, cored, and thinly sliced

CAKE
fine dry breadcrumbs, to coat pan
3 cups unbleached flour, sifted
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups sugar
8 tablespoons unsalted butter (1 stick) softened
8 ounces Neufchatel cheese (1 pkg) softened
1 tablespoon lemon rind, finely grated

LEMON RIND
3 large eggs
2 tablespoons fresh lemon juice
1 cup buttermilk

GLAZE
1/4 cup apple cider
1/4 cup fresh lemon juice
1/4 cup granulated sugar
1 teaspoon vanilla extract (pure)
confectioner's sugar, optional

Recipe



CARMELIZED APPLES: In a heavy 2-quart saucepan, bring apple cider over high heat to a boil. Swirling pan occasionally, cook until reduced to 1/2 cup -- about 15 minutes. Watch carefully near end of cooking process to avoid burning.

Stir in sugar; cook over medium-high heat until the sugar dissolves and mixture boils. Continue cooking, stirring constantly, until a thick syrup forms with a foamy deep-dark caramel color -- about 10 minutes. Remove pan from heat; let cool 1 minute. Stir in butter; add apples and mix well.

Return the pan to high heat and cook, stirring constantly, until apples are soft and sauce is thick and syrupy. Transfer mixture to a bowl and cool completely (makes about 1 1/4 cups).

CAKE: Place oven rack in bottom third of oven; heat to 325 degrees F. Coat a 12-cup Bundt pan well with vegetable-oil cooking spray; dust evenly with fine bread crumbs and tap out excess crumbs. Sift flour, soda, and salt together onto waxed paper; set aside.

In a large bowl with a mixer on medium speed, beat sugar, butter, cream cheese, and lemon rind until very smooth and creamy, stopping to scrape sides of bowl occasionally -- about 5 minutes. Add eggs, one at a time, beating after each addition until thoroughly incorporated, scraping sides of bowl as needed. Beat in lemon juice. Reduce mixer speed to low. Alternately add the flour mixture in three additions and the buttermilk in two additions, beginning and ending with flour mixture. Beat only until batter is smooth, stopping frequently to scrape bowl and beaters. Fold in cooled caramelized apples. Spread batter evenly into prepared pan.

Bake until cake tester inserted into center comes out clean, about 1 1/2 hours.

GLAZE: In a small bowl, combine cider, lemon juice, granulated sugar, and vanilla. Stir until sugar dissolves.

Remove cake from oven and let stand 5 minutes on wire rack. Carefully invert the cake onto rack and remove pan. Set rack on a baking sheet and immediately brush entire cake with Glaze. Keep brushing until all Glaze has been used. Let cake cool completely.

Transfer cake to plate and dust with confectioners' sugar, if desired. Cut with a serrated knife and serve. Serves: 16