Today's creation was inspired by my sweet tooth and craving for caramel apples and a soft cake.
It requires you to make your own caramel sauce which is super easy.
Salted caramel sauce recipe:
1 cup of sugar
3 ounces of salted butter
1/2 cup of heavy cream
Directions:
Melt the sugar over medium/high heat in a pot, stirring the sugar as it melts to ensure it melts evenly.
Cook the liquified sugar until it is a nice deep brown color (do not burn the sugar),
you want a light copper color.
add the butter all at once, lower flame to low heat and slowly pour the heavy cream while you vigorously stir (the heavy cream will cause the caramel to bubble).
continue to stir until you get a smooth sauce and remove from flame to cool.
Cake recipe:
1 cup of salted caramel sauce
2 granny smith apples - (peeled or un-peeled, your choice. I like my peel), cored and cut
into eights.
2 cups of flour
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1 teaspoon of salt
3 eggs
3/4 cup buttermilk
1 tablespoon of pure vanilla extract
1 1/2 sticks of unsalted butter - softened
1 1/3 cups of sugar
Directions:
Preheat oven to 350. Butter a glass cake pan and pour just half of the caramel sauce into the cake pan.
The other half can be refrigerated or used with cake when serving (as a drizzle) or over vanilla ice cream with the cake.
Arrange the apples over the sauce in circle, overlapping just slightly.
In a bowl, which the flour, baking powder, baking soda and salt.
In a separate bowl, whisk the eggs, buttermilk and vanilla.
In a new (Largest of the) bowl, beat the butter and sugar about three minutes until fluffy.
Beat in the dry and wet ingredients into your butter; alternating one
after one.
Beat until smooth and pour the batter over your apples in even layers.
Bake the cake for 75 minutes or until golden on top and toothpick inserted in
center comes out clean.
Cool for at least 30 minutes and place a plate on top of the cake and invert cake into
plate.
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