Caramel Apple Cake

Looking for an appealing and delicious dessert after a filling dinner? Caramel Apple cake is an intermediate level cooking and yields 10 to 12 servings. It has a 30 minute prep time with a 1 hour and 30 minute cookie time and a 2 hour inactive prep time. This recipe calls for a lot more products than my other ones on my blogs. The ingredients are divided based on the recipe for making the cake and the caramel glaze. For the cake it calls for: all-purpose flour, sugar, ground apple or pumpkin pie spice, baking powder, baking soda, fine salt, golden delicious apples, large eggs, vegetable oil, sour cream, grated orange zest, juice from an orange and pure vanilla extract.  Now for the caramel glaze you’ll need: sugar, light corn syrup, water, heavy cream, pecans, pure vanilla extract, pinch salt, and a Bundt pan. 

Step 1: preheat the oven to 350 degrees Fahrenheit; generously butter and flour the Bundt pan

Step 2: Whisk 3 cups of flour with 1 1/3 cups of sugar along with 1 teaspoon of the pie spice with 2 teaspoons of baking soda, and 1 teaspoon of fine salt together in a large mixing bowl

Step 3: Next toss 4 large apples with the remaining ¼ cup of sugar and ½ teaspoon of pie spice, and then set aside

Step 4: Whisk 3 large eggs and ½ cup of vegetable oil together in a separate bowl. Then whisk in ½ cup of sour cream, finely grated zest from 1 orange, juice of 1 1/3, about 1/3 cup, and 1 teaspoon of pure vanilla extract

Step 5: After that pour the egg mixture into the dry ingredients and stir with a spoon until combined but still a bit lumpy

Step 6: Using a slotted spoon, scatter about ½ cup of the apples in the bottom of the Bundt pan, and put about 1/3 of the batter on top.

Step 7: Repeat step 6 and alternate with the remaining apples and batter, but ending with the batter.

Step 8: Bake the cake for approximately 1 hour and 15 minutes or until the sides are pulled away from the pan.

Step 9: insert a skewer into the center of the cakes until it comes cleans

Step 10: Cool for 10 minutes and transfer onto a rack placed over a baking sheet. 

How to make the caramel glaze 

Step 1: Stir ½ cup sugar with 1 tablespoon of corn syrup, and 2 tablespoons water in a small saucepan.

Step 2: Bring that to a boil over medium heat and cook, swirling the pan NOT stirring. Do that until the sugar is dark amber-colored caramel for about 15 minutes

Step 3: Pull the pan away from the heat and VERY carefully pour in the cream.

Step 4: Stir in ¾ cup of toasted and roughly chopped pecans, ½ teaspoon of vanilla extract and a pinch of salt

Step 5: Cool the caramel until it becomes think and syrupy

Step 6: Lastly evenly pour over the cake and cool until set

*Just a reminder this cake should be baked one day before it is served so the flavors and texture ripens. If it’s baked a day ahead glaze with the caramel the day you plan to serve it.