Spiced Apple Cake with Caramel
The best part of Fall are the numerous occasions to gather with family and friends. The second best part of Fall are all the spices of the season that making gathering feel so cozy! During this season, I’ve been craving the smells and tastes of Fall. Maybe it’s because we’ve all had to stay home more than usual, but infusing fall spices has made the days and nights feel extremely warm.
I made this apple spiced cake recently for a small gathering that I had (safely, of course!) and one whiff of this cake (even in the process of making), will make you feel like the holidays. It’s delicious, festive and so comforting on a chilly night. The cake is delicious on its own, but I usually add a scoop of good vanilla ice cream and a hearty drizzle of caramel sauce on top =)
MAKING THE CAKE
Makes: 9-12 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
INGREDIENTS
FOR THE CAKE:
1 cup chopped pecans
1/2 cup dark rum
1 cup golden raisins
1 cup granulated sugar
1 cup dark brown sugar
3 extra-large eggs at room temperature
3/4 cup vegetable oil
2 teaspoons pure vanilla extract
2 teaspoons grated orange zest
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
2teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 1/2 pounds Granny Smith apples, cored and diced into 1/4 cubes
ACCOMPANIMENTS:
Vanilla Ice cream
Caramel Sauce
I know it may seem like a lot of ingredients, but I promise it’s worth it! I’ve also found that I’ve been using a lot of these same spices in many other holiday dishes. So, don’t be afraid to have them in the pantry, they will get used!
INSTRUCTIONS
Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-by-2-inch baking pan.
Place the pecans on a sheet pan and toast them for 5 to 10 minutes, until lightly toasted. Set aside. Combine the rum and raisins in a small bowl, cover with plastic wrap, and microwave for 60 seconds. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the granulated sugar, brown sugar, eggs, vegetable oil, vanilla, and orange zest on medium speed for 3 minutes. Sift the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves into a medium bowl. With the mixer on low, slowly add the flour mixture to the wet mixture, just until combined. Drain the raisins, discarding the liquid. With a rubber spatula, fold the raisins, pecans, and apples into the batter. Spread into the prepared pan and smooth the top.
Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool, cut into squares or triangles, and serve warm or at room temperature with a scoop of vanilla ice cream and a drizzle of warm caramel sauce.
To create a nice drizzle, create a homemade piping bag with a ziplock bag by spooning the caramel into a corner of the bag, twist the top tight to reduce air in the caramel, and cut the tip. This gives you a nice, homemade piping tool! I use this technique so much when I don’t have piping bags around. For this cake, I first drizzle the caramel in a zig zag pattern over the cake. I then put the ice cream on top and do another drizzle. Who doesn’t love more caramel on a warm apple cake?!
Recipe courtesy of Ina Garten and Food Network