Spiced Apple Cake with Caramel Sauce
An old-fashioned cake with warm spices and grated apples served up with a caramel sauce drizzled over each slice instead of frosting or glaze.
Ingredients
Cake
- 4 med.-lg. size Apples peeled and grated
- 2 cups white sugar
- ½ cup Butter room temperature
- 2 Eggs
- 2 cups Flour
- 1 tsp Salt
- 2 tsp Baking Soda
- 1 tsp Nutmeg
- 1 tsp Cinnamon
Caramel Sauce
- 4 Tbsp Butter
- 1¼ cup Brown Sugar
- ⅔ cup White corn syrup
- ¾ cup Whipping cream can sub with half & half or canned evaporated milk
Instructions
Cake
- Peel and shred or grate the apples. This is the most time consuming part of the recipe. Turn on some good music and get grating! If you've got friends or kids at home, have them help with this part. Set aside.
- Preheat oven to 350°
- Cream together the sugar, butter and eggs.
- Fold in the grated apples.
- Add in the rest of the ingredients. Use a large wooden spoon to fold and stir all of it together till well mixed.
- Prep a 9x13 baking dish, or 2-8 inch rounds by light greasing or rubbing or spraying with a little oil. I use my Demarle Sunflower Mold to bake this cake.
- Bake for 35-40 minutes, unless you are doing two 8 inch rounds, then bake for 30 minutes.
Caramel Sauce
- Put the butter into a hot saucepan. Melt it at least halfway before adding the sugar. Stir the brown sugar and butter together over medium heat. Add in the corn syrup. Bring to a low boil while stirring occasionally. Boil for a few minutes, not letting the caramel cook past the soft ball stage.
- Add the cream slowly while stirring. Let the carmel cook for one more minute.
- Take off the heat. Pour into a small pitcher or glass measuring cup so it is easy to pour and drizzle over your individually cut cake pieces. Best served with vanilla ice cream.