Sunday, November 6, 2011

Clipped Recipe: Caramel Apple Cake

I already talked about my hubby's birthday cake, the Turtle Dove Cake, but I haven't talked about the other cake I baked for his birthday. The one he took to work to share with his coworkers. This year I decided to make Caramel Apple Cake. I've had this recipe for a number of years, but I don't remember the name of the magazine it came from. It was one of those magazines that come as in insert in the local newspaper.

I've made some changes to it over the years, mainly reducing the sugar and increasing the cinnamon. I like to use tart, firm apples, like Jonathan or Jonagold. My mom always used Jonathan apples to make apple pie. I discovered how wonderful they are to eat just out of hand. You don't hear about Jonathan apples much and it's difficult to find them anymore, but I was thrilled to find out my store carries organic Jonagold apples. I love their sweet-tartness. Granny Smith apples would work great too. I tend to get passionate about apples. They are one of my favorite fruits, even though they don't love me back (you don't even want to know what they do to me....). Honeycrisp are another one of my favorites. Anyways, this cake is fresh, moist and delicious. Perfect with a nice cup of coffee.

Caramel Apple Cake
(This is not a low-FODMAP recipe)

1/4 cup sugar
1 tsp. ground cinnamon
4 apples, peeled and diced
3 eggs
1 cup vegetable oil (I use organic canola oil)
2 cups all-purpose flour
1 1/2 cups sugar
1/2 tsp. baking soda
2 tsp. ground cinnamon

2 Tbsp. unsalted butter
1/2 cup packed brown sugar
2 Tbsp. milk

1.  Preheat oven to 350º F. In a small bowl combine the 1/4 cup sugar and 1 tsp. cinnamon. Grease a bundt pan and coat with the cinnamon-sugar mixture.
2.  Mix apples, eggs and oil with an electric mixer. Add flour, sugar, baking soda and 2 tsp. cinnamon; mix well. Pour into bundt pan and bake about 1 hour or until cake tests clean with a toothpick. Allow cake to cool in pan for 10 minutes before inverting onto a cake plate.
3.  To prepare glaze, combine butter, brown sugar and milk in a medium saucepan. Bring to a boil and cook for 1 minute. Pour over cake. Cool cake before serving.

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