11.22.2008

Thanksgiving Preview: Caramel Apple Cake

As of right now, I have a pretty set menu of baked goods for Thursday. Pumpkin cheesecake is a must, Nutella brownies, pumpkin oats bars (per request), and the newcomer to the group: Caramel Apple Cake.

Found on the King Arthur Flour website, it sounded great. But, just in case, I wanted to do a test-run. After all, some new recipes need... tweaking. I did keep in mind some of the comments that were left: lower temperature, less baking time, maybe pushing some apples inside the cake instead of just on top.

My mom couldn't stop raving about it. With a denser cake base, it's not overly sweet. Dave said it'd be a good after-dinner, with-coffee sort of treat. My dad just said it was really good and wondered how much would be left for tomorrow. :D I'm slowly getting him to actually like food. (He's one of those "eats because he has to" kind of guys. I obviously took after the Portuguese side that is my mom's)

So, yep, this will be on the table on Thursday. I still need to work out exactly what's getting baked when (I figure the kitchen will be mine on Tuesday and Wednesday evenings, leaving it to my mom and Dave on Thursday), so hopefully everything will work out well. :)



Ingredients:
1 cup sugar
½ cup butter, softened
½ tsp. cinnamon
1-3/4 tsp. baking powder
½ tsp. salt
1 tsp. vanilla
2 eggs
2 cups flour
½ cup sour cream

2 large apples, peeled, cut into wedges
2 Tbsp. sugar
1 tsp. vanilla

Homemade caramel or the jarred variety

Directions:
Preheat oven to 325F. Grease a 9-inch round cakepan.

Beat sugar, butter, cinnamon, baking powder, salt, and vanilla until smooth. Add eggs, beating until incorporated completely. Alternately add flour and sour cream. Spoon batter into prepared pan.

Toss apple wedges with sugar and vanilla, coating completely. Press apples into and on top of the batter.

Bake at 325F for 55-60 minutes, or until a toothpick inserted near center comes out clean. Let cool in pan for about an hour before transfering to a wire rack. Spoon caramel on top. Serve warm or at room temperature.

2 comments:

bakers said...

Thanks for putting this one through it's paces. Glad you enjoyed it. Frank from KAF, baker/blogger

LynnSofia said...

Is there a non-dairy sub for sour cream? This sounds sooo yummy but I can't have dairy.