Caramel Apple Cake

It's September!!! What better way to greet the change of seasons than with this scrumptious cake?

caramel apple cake
I love the flavors of caramel and apple together in this delicious brown sugar based cake.

20 ounces sliced pie apples (not pie filling)

Dice to ¼ inch, enough apples to equal 2 cups in dry measuring cup. This will leave about 1 cup of slices that you can use for another recipe. Set aside apples.

cake

2 cups brown sugar
4 eggs

Beat until smooth. Add:

¾ cup vegetable oil
½ cup sour cream
1 teaspoon vanilla extract
½ cup water

Beat until combined. In another bowl, combine:

2 cups flour
1 teaspoon salt
2 tablespoons buttermilk powder
¾ teaspoon baking soda
1 teaspoon baking powder

Add to liquid mixture and beat until smooth.
Grease and flour 2 baby Bundt pans* and put enough batter to just cover the bottom of each pan.

Mix apples and caramels and toss with 2 or less tablespoons flour to coat.

2 cups diced apples
1 cup caramel bits (or diced caramels)

Stir the apple and caramel bits into the remaining cake batter and divide evenly between the two pans. Bake at 350° for 48 minutes. Remove from pans after resting five minutes. With the caramel bits, you may have some sticking, but just reattach any places that might adhere to the pan. The glaze will hide your repairs. Cool 30 minutes and top with glaze.

glaze

¼ cup butter

Place in glass bowl and cover with waxed paper. Microwave for 5-6 minutes, watching carefully, as butter browns. This will be very hot. Use a piece of cheese cloth or a very fine strainer to remove the browned bits from the butter liquid. Discard the bits and use the remaining liquid for the glaze. To it add:

3 tablespoons Cajeta de Celaya (caramel sauce)
½ cup heavy cream
1 teaspoon vanilla extract
2 cups glazing sugar (or confectioners’ sugar)

Bear until smooth. Pour glaze over slightly warm cakes. Allow to cool and set.

(*If you just have a 12 cup Bundt pan, follow the same directions and bake for about 1 hour.)