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Fresh Apple Cake wi Caramel Glaze




Source of Recipe


What Can I Bring? Cookbook by Anne Byrn


Recipe Introduction


Since you can't be in the QVC studio with me and taste a bite of the apple cake, I'm sharing the recipe here. It's a from-scratch cake (but an easy one) and perfect for using those crisp fall apples. You could create a cake mix version by preparing a spice cake, using buttermilk, folding in chopped apples, baking in a Bundt pan and topping with this caramel glaze. Use any flavorful apples you can find—Golden Delicious, Granny Smith, Winesap, you name it. And if you've got more pears than apples, use ripe and firm pears instead. This is a great cake to take tailgating or to a neighborhood potluck because it won't slip and slide, and you come home with a clean plate every time.

Serves: 16
Preparation time: 20 minutes
Baking time: 75 to 80 minutes




Recipe Link: http://cakemixdoctor.com

List of Ingredients




CAKE:
Vegetable oil spray for misting the pan
Flour for dusting the pan
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
1 1/2 cups vegetable oil
3 large eggs
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3 1/2 cups chopped raw peeled apples, cut into 1-inch chunks, from 3 large apples
1 cup chopped walnuts or pecans, optional
2 teaspoons pure vanilla extract


GLAZE:
3 tablespoons butter
3 tablespoons light brown sugar
3 tablespoons granulated sugar
3 tablespoons heavy (whipping) cream
1/2 teaspoon pure vanilla extract




Recipe



Place a rack in the center of the oven, and preheat the oven to 325 degrees. Lightly mist a 12-cup Bundt or 10-inch tube pan with vegetable oil spray, and dust the pan with flour. Shake out the excess flour and set the pan aside.

Place the granulated sugar, brown sugar, and oil in a large mixing bowl. Blend with an electric mixer on medium-low until the mixture lightens, 2 minutes. Add the eggs, one at a time, beating well after each addition. Sift together the flour, cinnamon, soda, nutmeg, and salt. Add the dry ingredients to the batter and stir to combine using a wooden spoon. Fold in the apples, walnuts if desired, and vanilla.

Transfer the batter to the pan and place the pan in the oven. Bake until the cake springs back when lightly pressed with your finger and it begins to pull away from the sides of the pan, about 75 to 80 minutes. Remove the pan from the oven and let the cake cool in the pan for 25 minutes, then invert onto one wire rack (for the Bundt pan), or then again onto another wire rack (for the tube pan), so that it is right-side up. Meanwhile, prepare the glaze.

Place the butter, sugars, cream, and vanilla in a small saucepan and bring to a boil over medium-high heat. Let the glaze boil for 1 minute, stirring, then remove the pan from the heat.

Poke a few holes in the top of the cake with a bamboo skewer or fork, and spoon the glaze over the warm cake. Let the cake cool completely before slicing.



You'll Love Apple Cake Loaves:

Pour the batter into two 9- by 5-inch loaf pans and bake at 325 degrees for 55 to 60 minutes. After cooling, remove the loaves from the pan and glaze.