Caramel Apple Cake with fresh, tart apples baked into a luscious brown sugar cake and covered with a sweet, caramel glaze.
Author: Lucy Brewer
1cuplight brown sugarfirmly packed
1 1/2cupsvegetable oil
1/2teaspoonfreshly grated nutmeg
5fresh apples(Granny Smith is fine), peeled and diced into 1/2-inch pieces (this yields about 4 cups or a little more)
1 1/4cupschopped and toasted pecans
Preheat oven to 325. Butter and flour a 9x13 inch baking dish.
Beat sugars and oil in large mixing bowl until very well blended. Add eggs, one at a time, and beat well after each one.
Sift dry ingredients and spices and add gradually to egg mixture. Stir in apples, pecans and vanilla.
Pour into prepared dish and bake for about 1 hr 10 minutes. Begin checking with a toothpick at 50 minutes and then check frequently until a toothpick comes out clean.
Remove from oven and make glaze.
Poke holes all over cake with a skewer and then pour warm glaze slowly over the cake.
Melt butter in a saucepan and add both sugars and salt. Stir until blended, then cook over medium-low heat for about 2 minutes.
Stir in the cream and bring to a boil; boil for 2 minutes, stirring constantly.
Remove from heat and pour over cake.
Scott Peacock's glaze version 1: 4 tablespoons unsalted butter 1/4 cup granulated sugar 1/4 cup brown sugar pinch of salt 1/2 cup heavy cream. Melt butter in a saucepan and add both sugars and salt. Stir until blended, then cook over medium-low heat for about 2 minutes. Stir in the cream and bring to a boil; boil for 2 minutes, stirring constantly. Remove from heat and pour over cake.Scott Peacock's version 2: increase to 6 tablespoons butter, 1/3 cup granulated sugar, 1/3 cup brown sugar, pinch of salt and 1/2 cup heavy cream. Follow instructions above.Taste of Georgia: 1 cup sugar, 1 stick butter 1/2 teaspoon salt 1/2 cup evaporated milk, 1 1/2 teaspoons vanilla. Combine all topping ingredients (except vanilla) in a saucepan and cook over low heat, stirring constantly for 10 minutes. Remove from heat and add vanilla. Spread over warm cake.Andersonville Skillet: Melt 1 stick oleo (butter) and 1 1/2 cups light brown sugar. Boil for 3 minutes. Remove from heat and add 6 tablespoons canned milk. Boil 1 minute. Cool and beat until creamy, then spread.Glaze I would use next time: 1 stick unsalted butter 1/2 cup granulated sugar 1/2 cup brown sugar 1/4 teaspoon salt 1/2 cup heavy cream Follow Scott Peacock's directions above.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.