The No-Peel Apple Cake

By ruthg

This cake is topped with sauteed apple slices and drizzled in a delicious Apple Brandy-Caramel Sauce.

Ingredients

• CAKE:
• 1 1/3 cups light brown sugar, firmly packed
• 3/4 cup butter, softened
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon table salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 3/4 cup buttermilk
• Shortening
• APPLES:
• 2 pounds McIntosh apples (about 6 apples, 6 to 7 ounces each)
• 1/2 cup light brown sugar, firmly packed
• 1 teaspoon cornstarch
• 1/4 teaspoon ground cinnamon
• Pinch table salt
• 2 tablespoons butter
• APPLE BRANDY SAUCE:
• 1/2 cup light brown sugar, firmly packed
• 1/4 cup butter
• 1/4 cup heavy cream
• Pinch table salt
• 1 tablespoon apple brandy
• 1 tablespoon powdered sugar

Details

Servings 8
Preparation time 20mins
Cooking time 140mins
Adapted from myrecipes.com

Preparation

Step 1

Prepare Cake: Preheat oven to 350°F.

Beat first 2 ingredients at medium speed with a heavy-duty electric stand mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition; stir in vanilla.

Whisk together flour and next 4 ingredients in a medium bowl. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat just until blended after each addition. Spread batter in a greased (with shortening) and floured 9- x 2-inch round cake pan.

Bake at 350°F for 50 minutes or until a wooden pick inserted in center comes out clean, shielding with aluminum foil after 35 to 40 minutes to prevent excessive browning, if necessary. Cool in pan on a wire rack 10 minutes. Remove from pan, and cool completely (about 1 hour).

Meanwhile, prepare Apples. Cut apples into 1/2-inch-thick wedges. Toss together apples, 1/2 cup brown sugar, and next 3 ingredients. Melt 2 tablespoons butter in a large skillet over medium-high heat; add apple mixture, and sauté 5 to 6 minutes or until crisp-tender and golden. Cool completely (about 30 minutes).

Arrange sautéed apples over cooled cake, and drizzle with desired amount of warm Apple Brandy-Caramel Sauce; serve with remaining sauce.

Apple Brandy Sauce:

Bring brown sugar, butter, cream, and salt to a boil in a small saucepan over medium heat, stirring constantly. Boil, stirring constantly, 1 minute. Remove from heat, and stir apple brandy. Whisk in powdered sugar; cool 15 minutes before serving.