This cake, oh this lovely delicious cake. It is moist on the inside and crunchy on the outside. It is full of apples and cinnamon. The warm caramel sauce is heaven!
Make it, eat it, LOVE it!!
What you need,
For the cake,
¼ cup butter, softened
1 cup granulated sugar
¼ tsp. vanilla extract
1 cup all-purpose flour
¾ tsp. ground cinnamon
½ tsp. ground nutmeg
¼ tsp. baking soda
¼ tsp. salt (I used salted butter so I left out the salt.)
3 cups peeled and diced granny smith apples
For the sauce,
¼ cup packed brown sugar
4 tbsp. butter
¼ cup heavy cream
Preheat the oven to 350 degrees. Spray an 8x8 inch baking dish with non-stick spray.
In a large bowl cream together the butter and sugar until light and fluffy. Add in the egg and mix until well incorporated. Beat in the vanilla.
Combine the flour, cinnamon, nutmeg, salt (if you are using it) and baking soda. Gradually stir dry ingredients into the wet, the batter will be very stiff, that is ok!
Stir in the diced apples.
Spread the batter into the prepared pan.
Bake for 30-35 minutes until lightly browned and a toothpick comes out clean. Cool the cake for 30 minutes before serving.
Meanwhile make the sauce.
In a small saucepan combine the butter and brown sugar, cook over medium heat until the butter is melted. Gradually add the cream. Bring to a slow boil over medium heat, stirring constantly.
Remove from the heat and serve over the cake. A scoop of vanilla ice cream doesn’t hurt either.
To save the extra sauce cover and stash in the fridge, when you are ready to use it just pop it into the microwave for 12-15 seconds until warm.
Note: This is half the original recipe, so if you are feeding more that 2-4 people double this recipe and bake it in a 9x13 inch pan for 45-50 minutes.
This cake was TO DIE FOR! It totally tastes like fall, it is warm and cozy, just like your favourite sweater, except tastier!
Recipe from Taste of Home Magazine Fall Baking edition 2012