Ingredients
Apple Cake
- 2 cups sugar
- 1 cup coconut cooking oil or vegetable oil
- 3 1/2 cups diced apples peeled first
- 1 teaspoon vanilla
- 3 cups self-rising flour
- 1 teaspoon cinnamon
- 3 beaten eggs
- optional: 3/4 cup chopped walnuts or pecans I used pecans
Salted Caramel Sauce
- 1 cup granulated sugar
- 1/4 cup cold water
- 1/2 cup heavy cream
- 3/4 teaspoon finely ground sea salt
- 2 tablespoons unsalted butter
Instructions
Apple Cake
- Grease and flour a tube pan.
- Preheat oven to 350°.
- In a large mixing bowl, stir together sugar, self-rising flour and cinnamon until combined.
- Stir in beaten eggs, cooking oil and vanilla.
- Stir in diced apples (and optional nuts) until just combined.
- (Batter will be very thick, maybe even crumbly.)
- Spoon batter into prepared pan.
- Bake for 50 - 60 minutes. (Check with cake tester at the 50 minute mark.)
- Remove from oven and let cool on a rack 20-30 minutes until warm.
- Loosen all edges including around the center tube with a sharp knife before turning out onto a cake platter.
Salted Caramel Sauce
- In a medium-sized sauce pan stir together 1/4 cup cold water and granulated sugar until combined.
- Set over medium-high heat on the stove top and cook 9 -11 minutes without stirring until mixture is a deep amber color.
- Start checking closely at the 8 minute mark.
- Meanwhile, warm heavy cream and butter together with sea salt in a small sauce pan over medium heat. (Absolutely do not boil.)
- When sugar and water mixture is a deep amber color, slowly whisk in the warm cream and butter mixture.
- Whisk over the heat until it's smooth a minute or two, then remove from the heat.
- Salted caramel sauce will thicken up as it cools.
- When sauce is still warm, spoon over apple cake and cascade down the sides.
- (Re-heating the caramel sauce will thin it.)
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