October Apple Cake With Hot Caramel Sauce
"A delicious dessert to serve during apple season. Recipe source: Bon Appetit (November 1984)"
photo by CaliforniaJan
- Ready In:
- 1hr
- Ingredients:
- 16
- Serves:
-
16
ingredients
- 59.14 ml butter or 59.14 ml margarine, room temperature
- 236.59 ml sugar
- 1 egg
- 236.59 ml flour
- 118.29 ml chopped walnuts
- 4.92 ml cinnamon
- 2.46 ml nutmeg
- 4.92 ml baking soda
- 1.23 ml salt
- 3 apples, peeled and grated
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For the caramel sauce
- 59.14 ml butter or 59.14 ml margarine
- 118.29 ml brown sugar
- 118.29 ml white sugar
- 118.29 ml whipping cream
- 4.92 ml vanilla
- salt
directions
- Preheat oven to 350-degrees F.
- Spray a 8-inch square cake pan with non-stick cooking spray (Pam) or grease pan and set aside.
- In a large bowl cream butter with sugar. Beat in egg. Stir in flour, walnuts, cinnamon, nutmeg, baking soda and salt. Fold in apples.
- Pour into prepared pan.
- Bake for 30-40 minutes or until cake is done and toothpick comes clean when inserted in cake.
- Cut in squares when cool and serve with hot caramel sauce (recipe follows).
- To make caramel sauce melt butter in saucepan over low heat and then add remaining ingredients. Bring to a boil, stirring constantly. Continue stirring for 5 minutes or until sauce thickens.
- Remove caramel sauce from heat and serve over apple cake squares.
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Reviews
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Thanks so much for posting this one ellie. I had to make the recipe more diabetic friendly so I used 50/50 unbleached white and coarse whole wheat flours, a scant 3/4 cup of Splenda and a more heart healthy margarine. I made the recipe into muffins because I like to freeze them and have something on hand for afternoon coffee when the mood strikes. I got 1 grated apple in and stopped at that because it took a bit to incorporate the flour mix and it was already apple stuffed. The end muffins are truly yummy. :D -
This little cake is fabulous.......so moist and full of flavor. I will make it many more times. Thanks for posting. -
This was very good. I added two apples and 3/4 cup of sugar. Thank You for a great easy recipe, -
This is a very delicious cake, that goes very well with a cup of dark roast coffee. YUM The grated apple, adds the extra moisture that the batter needs. So don't worry if you think it is to thick. Made for Please Review My Recipe Sept 2011 -
I found Annacia's version (muffins) a good idea. The muffins came out delicious, tasty and very moist. We really loved them and we will prepare them again.<br/>Recipe prepared as described.<br/>Thanks a lot for this easy and great recipe!
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Tweaks
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This is very good. It turned out more like a pudding than a cake, but that's OK. My apples were on the big side, so maybe that's why. I think I'll cut the sugar in the cake when I make it again. The caramel sauce is so sweet that the cake doesn't need that much sugar. I used whole milk instead of whipping cream in the caramel because that's what I had in the house. -
OH MY GosH, this is the very BEST apple cake That I have ever, ever made. Everyone wes saying, this is so delicious. Used Jongold apples grated very fine. Made it like the recipe said , BUT, I used Splenda instead of sugar in the cake, also used splenda in place of regular sugar in the caramel sauce. Oh this is so yummy. Served it with low carb vanilla ice cream. Was enjoyed by all dinner guest. I will be making this AGAIN & AGAIN. Thank you so much Ellie for posting the recipe
RECIPE SUBMITTED BY
<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
