Amazing "Caramel-Glazed Apple Cake"....
My first recipe to bring to you by popular demand! I found this recipe in the TASTE section of our Tribune Weekend paper. By looking at the ingredients I knew this one would be a keeper! This cake is even wonderful several days after baking it and would be a wonderful dessert for a bake sale or a Fall/Winter Holiday. It is gloriously rich in apple, cinnamon spice and caramel flavors. A friend of mine eliminated the coconut and added raisins...by preference is the coconut...ads a great texture. Try it and see for yourself...let me know what you think.
3 cups all-purpose flour
1 tablespoon ground cinnamon
1/2 teaspoon salt
2 teaspoons baking soda
2 cups sugar
3/4 cup buttermilk
3 large eggs
3/4 cup canola oil
1/4 cup orange juice (if you want stronger flavor, use concentrate)
1 tablespoon pure vanilla extract
3 cups peeled and shredded apples, about 3-4 medium size
1 cup flaked coconut
1 cup chopped pecans (or walnuts...I prefer pecans)
1/2 cup butter (no substitutes :)
1 cup sugar
1 1/2 teaspoons baking soda
1/2 cup buttermilk
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract
- Move rack to the middle or lower half of oven and preheat to 350 degrees. Prepare a 12-cup Bundt pan or tub pan with shortening and flour or spray with flour. Tap out any excess flour.
- In a large mixing bowl combine the flour, cinnamon, salt, baking soda, and sugar. Stir until combined.
- In a seperate medium size bowl whisk together the buttermilk, eggs, oil, orange juice, and vanilla.
- Making a "well" in the dry ingredients, gradually add the wet mixture stirring until all ingredients are incorporated.
- Stir in the apples, coconut, and pecans until well mixed.
- Spoon the rather thick batter into the prepared Bundt/tube pan and spread evenly.
- Bake for approximately 45-55 minutes or until a cake tester comes out clean. Cake will be nicely browned and perhaps cracked slightly on top.
- During the bake time prepare the Glaze. In a large heavy duty saucepan or Dutch oven and over medium heat bring the butter, sugar, baking soda, buttermilk, and corn syrup to a boil stirring with a whisk constantly. Boil for 4 minutes or until mixture is golden brown being careful not to scorch bottom. (Mixture bubbles up as it boils.)
- Remove from heat and add vanilla. Caramel will thicken as it cools.
- Remove the cake from oven and cool on rack for about 1o minutes. Invert onto a plate or cooling rack with a tray under it.
- Spoon caramel glaze over the hot cake (I use a pastry brush) covering the entire cake, allowing the glaze to soak in. Let cake sit for 10 minutes and repeat glazing. You may not use all the glaze so you can save it for a garnish when you serve it.
- Allow cake to cool completely and serve with real whipping cream (perhaps with a dash of cinnamon and vanilla in it :) and drizzle the extra glaze.
BON APPETITE! Enjoy!
...and Moses said..."Be humble about your talent. Otherwise you may say in your heart that you did it all on your own. But you shall remember the Lord your God for it is He who gave you the ability to do what you do."