The Freshman Cook: Carmelized Apple Spice Cake

Here in North Carolina, fall dropped by today! So, to celebrate my favorite time of the year, I have a Carmelized Apple Spice Cake for your dessert time pleasure. Today, I’m participating with over 40 other bloggers in a LorAnn Oil and Flavors Recipe Round-Up! Do you know LorAnn Oil ? They produce an incredible variety of oils and flavorings, and have done so for over 50 years. They also offer other items such as candy making and baking supplies, making them your “go to” company. Check them out! But check out my Carmelized Apple Spice Cake first!

I used a special cake mold to make a spice cake, carmelized some apples,
melted some caramels, put it all together, and tasted fall!

Carmelized Apple Spice Cake

Cake

1 cup Butter

4 Eggs-divided

2 cups Flour

1 teaspoon Baking Powder

1/4 teaspoon Ground Nutmeg

1 cup Sugar

2 teaspoons LorAnn Cinnamon Spice Bakery Emulsion

Carmelized Apples

2 tablespoons Butter

1 Granny Smith Apple, cubed

2 tablespoons Brown Sugar

1 teaspoon Cinnamon

1/2 teaspoon ground Nutmeg

1/3 cup Apple Juice

Other Ingredients

Caramels

1/2 cup Heavy Whipping Cream

1/4 cup Confectioner’s Sugar

Set your oven temperature to 350 degrees.

Mix your butter for 30 seconds. Add the sugar a little at a time,

and beat until fluffy. Add your egg yolks, one at a time.

Add your flour, baking powder, and nutmeg together, then add them to

the mixing bowl, a little at a time. Add the

Cinnamon Spice Bakery Emulsion.

Take the bowl off the mixer and add in the egg whites by

gently folding them into the batter.

Place your batter into a pan or a mold like I used.

Bake the mold for 17-20 minutes.

If you use a cake pan, bake accordingly.

While your cake is baking, make your carmelized apples.

Using a large skillet, melt your butter,

swirling it to stop it from burning.

Add your apples, brown sugar, cinnamon and nutmeg.

Cook the mix for 10 minutes, or until your fruit starts to soften.

Remove the apples from the pan.

Keep as much of the mixture as you can, in the bowl.

Add the apple juice to the pan and turn the heat to high.

Using a wooden spoon, scrape the bottom of the

pan, getting all the carmelized pieces loose.

You are deglazing the pan.

Boil down the juice for 3 minutes, or until thick.

Place the sauce over the apples, and stir.
Once your cakes are cooked, unmold them after they are completely cooled. Melt a few caramels in a double boiler. While they are melting, warm up approx. a 1/4 cup of heavy whipping cream in a separate pan or the microwave. Once the caramels are almost completely melted, stir in the warm cream to create a pourable sauce. While your caramels are melting, make your whipped cream. Place your cream in a bowl, and whip for 1-2 minutes. Stop and add your confectioner’s sugar. Start whipping again until soft peaks appear. Place in a pastry bag using a Wilton M1 tip. Pour the sauce into the bottom of the cake. Only use enough to cover the bottom. Place the apple pieces on top of the caramel in the cake. Bring it to a slight peak in the center. Drizzle a little bit of caramel sauce over the top and on the plate. Top the apples with a small dollop of whipped cream.
Enjoy your Carmelized Spice Cake.