Baking For Others: Nostalgic for Apple Cake

Posted by Cara and Phoebe - October 11th 2009

DISH: Caramel Apple Cake
TYPE: College Nostalgia

Apple Cake with Caramel Glaza
Makes 1 very rich loaf cake

Rachel325’s recipe calls for oil in the cake, not butter, but I had only butter on hand. It makes the cake brown very nicely, almost like a tarte tatin. The secret that makes this cake so good, by the way, is that it has an extra half cup of oil in it than I ordinarily use in such cakes.


For the cake:
1 cup (2 sticks) butter
1 1/3 cups sugar
2 large eggs
1 teaspoons vanilla extract
2 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
2 cups chopped, peeled apples (about 2)
1 cup chopped pecans or walnuts

For the caramel sauce:
1 cup brown sugar
1/3 cup heavy cream
1/2 cup butter
1 teaspoon vanilla
1 pinch salt

Heat oven to 325 degrees. Grease a loaf pan.

In a large bowl cream the butter and the sugar with an electric mixer until fluffy. Add the eggs, beat well, then mix in vanilla.

In a separate bowl, stir together the flour, soda, powder and salt. Add these to the wet ingredients and mix until blended. Fold in the apples and the nuts. Pour batter into prepared pan and bake for 1 hour, or until toothpick comes out clean.

Meanwhile, combine the butter, sugar, and cream in a small saucepan. Over medium heat, melt them together stirring more or less constantly. When the edges start to simmer, cook for 3 more minutes, then add the vanilla and remove from the heat.

When the cake has cooled for 20 minutes, prick all over with a fork and spoon the caramel sauce evenly on the top.