Caramel Apple Cake

Well, I guess it is time I break down the walls and show you something we tried that was a fail…not an epic fail, but not a success either.  I actually made this recipe way back in September when we went to the apple farm, but I was not going to share it because it didn’t turn out the way I wanted it to.  I finally decided that it still tasted delicious, so I just needed to get over myself and share it with you!  So here goes…

Caramel Apple Cake

Original Recipe Adapted from A Pretty Life in the Suburbs. 

Make each part in the order as follows:

Caramel Sauce

• 1 cup brown sugar
• ½ cup whipping cream
• ½ cup butter (do not use margarine)

Apple Mix

• 3 apples 
• ¼ cup brown sugar
• ½ tsp cinnamon

Caramel Cake

• ½ cup butter
• 1 cup white sugar
• 2 eggs
• 1 tsp vanilla
• 2 cups flour
• 4 tsp baking powder
• 1 cup milk
• ¼ to ⅓ cup Caramel Sauce (I used ⅓ cup)

Instructions

Caramel Sauce

1. Make the caramel sauce first so it has time to cool to room temperature.
2. In a sauce pan melt the butter, then add the brown sugar and whipping cream.
3. Stir over low heat until the sauce thickens.
4. Set aside to cool (or put it in the fridge to cook quickly).

Apple Mix

1. Peel and cut up the apples into small chunks (about 1cm cubes).
2. Add sugar and cinnamon to the apples, and mix well.
3. Let rest for at least 15 minutes, stirring often so the sugar turns kind of syrupy.
4. Set aside, it’s time to make the cake batter.

Caramel Cake

1. Prepare a Bundt pan with butter and flour, or a cooking spray like Pam. Set aside. (This is where I messed up, royally!  As you see, my cake lost a third of the top that was still stuck in the pan…boo!) 
2. In a mixer beat butter and sugar until fluffy.
3. Add eggs one at a time. Mix well.
4. Add vanilla.
5. In a separate bowl combine flour and baking powder.
6. To the butter mixture, add the flour mix in 3 parts, alternating with the milk. So add ⅓ of the flour mix, half of the milk, ⅓ of the flour mix, the rest of the milk, the rest of the flour. Mix well.
7. Add ¼ to ⅓ cup of the cooled caramel sauce. Mix well.
8. Put half of the cake batter into the Bundt pan, covering the bottom of the pan.
9. Give the apple mixture one final stir, and add to the cake in a layer covering the first layer of batter.

10.  Cover the apples with the other half of the batter.

11. Bake in a preheated 350 degree oven for 45 minutes, or until an inserted toothpick comes out clean.

12.  Set the cake aside to cool for at least 10 minutes, then remove from the pan onto a serving plate.

Putting the Caramel Cake all together:

1. After you have removed the caramel cake from the pan, wait until the cake has cooled before serving.
2. Drizzle the cake with some of the remaining caramel sauce!