🍎 Apple Cake With Caramel Syrup🍎

posted in Recipes on 3/15/2015

This classic old-fashioned apple cake is easy to make and keeps well. It uses these readily available ingredients that you probably already have on hand

1 1/2 sticks (3/4 cup) butter, softened 1 1/2 cups sugar 2 large eggs, at room temperature 1 1/4 cups unsweetened applesauce 1/2 cup regular or low-fat sour cream 2 teaspoons ground cinnamon 1 1/2 teaspoons baking soda 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1 3/4 cups all-purpose flour 1/2 cup chopped walnuts Caramel Glaze 1/2 stick (1/4 cup) butter 1/4 cup whipping cream 1/2 cup packed dark brown sugar

First, measure out the ingredients and let the butter come to room temperature. Combine the butter and sugar together in a medium bowl and beat with an electric mixer on medium speed until creamy. Beat in the eggs.

Preheat the oven to 350°F. Grease a 9-inch round springform pan pan. Dust the pan with flour and shake out the excess.
Add the applesauce, sour cream, cinnamon, baking soda, nutmeg and salt to the butter-sugar mixture and beat on medium speed until blended.

Reduce the mixer speed to low and beat in the flour and nuts until blended. Spoon the batter into the prepared pan. Place the pan on a baking sheet.

Bake the cake until the top springs back when gently pressed and a toothpick inserted into the centers comes out clean, about 1 hour to 1 hour and 10 minutes. Set the cake on the baking sheet on a wire rack to cool for 10 minutes. (The cake will pull away from the sides of the pan.)

Caramel Glaze
1/2 stick (1/4 cup) butter
1/4 cup heavy (whipping) cream
1/2 cup packed dark brown sugar
Put the butter, cream, and sugar into a small saucepan. Cook over medium heat, stirring often, until melted and smooth.

Preheat the broiler. Spoon the glaze over the top of the cake, allowing the excess to drip down the sides. Broil the cake 6-inches from the heat source until the glaze is bubbly, about 30 seconds. Set the cake in the pan on the rack to cool for 15 minutes.

Remove the pan sides. Spread the glaze over the sides of the cake any glaze that has dripped down. Store the cake loosely covered at cool room temperature up to 2 days, or refrigerate up to 5 days. Bring to room temperature before serving.