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Caramelized Apple Cake

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Ingredients

  • Topping:
  • 1/2 cup sugar
  • 1/4 cup apple cider or juice
  • 1 Tbsp each lemon juice and light stick butter (we used Land O' Lakes Light)
  • 4 medium Cortland or Fuji apples (1 1/2 lb), peeled, cored and each cut into 8 wedges
  • Cake:
  • 1/2 stick (1/4 cup) light butter, softened
  • 2/3 cup sugar
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 tsp each baking soda and apple pie spice
  • 1/4 tsp salt
  • 2 large eggs
  • 1 1/4 cups all-purpose flour
  • 2/3 cup nonfat buttermilk

Details

Servings 1

Preparation

Step 1

*1*. Heat oven to 350ºF. You'll need a 9 x 2-in. round cake pan coated with nonstick spray.

*2*. Topping: Mix sugar and apple cider in a large nonstick skillet; bring to a boil over medium-high heat. Boil mixture 4 minutes or until light honey color. Add lemon juice and butter; reduce heat to medium. When butter is melted, boil mixture 1 minute, until light golden. Add apples, flat sides down; cook 8 minutes, turning apples with a fork after 4 minutes, until lightly caramelized and crisp-tender when pierced with a skewer. Remove from heat; cool in skillet 5 minutes.

*3*. Cake: Pour the apple mixture from skillet into prepared cake pan; use a fork to arrange in concentric circles. Beat butter, sugar, baking powder, vanilla, baking soda, apple pie spice and salt with a mixer in a medium bowl 2 minutes. Beat in eggs, 1 at a time, until blended. Beat in flour and buttermilk alternately, in three additions, until batter is smooth. Pour batter over apples; spread to edge of pan. Bake 40 to 45 minutes, until a pick inserted in center comes out clean.

*4*. Cool in pan on wire rack 10 minutes. Invert onto a serving plate. Cool until cake is just warm, then serve. (This cake is also delicious at room temperature.)

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