Throughout the fall we all tend to go a little overboard on the pumpkin spice this and that. I often times wonder if we’ve forgotten the other smells and tastes of fall. Things like caramel, maple, cranberry, and apple—the true unsung heroes of fall flavors. So, let’s pump the brakes on all things pumpkin and switch to a true, classic combination of caramel and apple. The richness of sweet caramel and the tartness of the apple makes the perfect duo to bring the taste of the season without being too bold and in your face. Not to mention, the combination provides the perfect balance of richness without being too dense, leaving you with plenty of room to eat as much as you would like. So, grab some flour, peel some apples, and get to work. This recipe is simple yet satisfying.
(Yields: 8 slices)
For the topping:
¼ cup unsalted butter
½ cup light brown sugar
½ teaspoon ground cinnamon
2 large apples, peeled, cored, and thinly sliced
For the cake:
1½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, softened to room temperature
cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla
½ cup milk, at room temperature
- Preheat oven to 350 degrees. Spray a 9-inch cake pan well with nonstick cooking spray and set aside.
- To make the topping: add butter, brown sugar and cinnamon to a saucepan over medium heat. Stir well until the mixture is completely melted and smooth. Remove from the heat, pour the mixture into the prepared cake pan and evenly spread it on the bottom.
- Arrange the apple slices in an even layer on top. Set aside.
- To make the cake: whisk together the flour, baking powder, salt and cinnamon in a large mixing bowl. Set aside.
- In a separate bowl, beat the butter and sugar with an electric or stand mixer until light and fluffy. Slowly add eggs, one at a time, mixing well after each one. Add the vanilla and mix until fully combined.
- Alternate mixing the dry ingredients and milk into the wet ingredients, starting with the flour and ending with the flour.
- Pour the batter into the cake pan on top of the sliced apples.
- Bake at 350 degrees for 35-40 minutes or until a wooden toothpick inserted into the center of the cake comes out clean.
- Remove from the oven and allow to cool for about 10 minutes in the pan before flipping over onto a large plate or cake stand.
(Recipe courtesy of www.livewellbakeoften.com)