Caramel Apple Cake Recipe

CARAMEL APPLE CAKE RECIPE

Caramel Apple Cake

This is a great recipe for Thanksgiving but I love it anytime during the fall season.  Caramel and autumn go perfect together.  Wait until you try a bite- it is simply divine!

The recipe is below –  but before we get to baking, stop by any of my shops over the Thanksgiving holiday for some early online Christmas shopping.

ONCE UPON A HOME

Christmas Gifts

THE PARTY FETTI SHOP

Party Decorations

READY SET CRAFT KITS

Craft Supplies

PINWHEEL PRETTIES

Paper Pinwheels

Browse all the new holiday decor and gift items available in my shops –  I am adding more new items every day!

CARAMEL APPLE CAKE RECIPE 

Recipe for Thanksgiving Cake

Applesauce Ingredients:
3 Fuji apples, peeled, cored and quartered
3 Golden Delicious apples, peeled, cored and quartered
1/4 Boiled Apple cider
3/4 cups apple juice
2 tablespoons of brandy
3 tablespoons butter
2 tablespoons honey (I like clover honey)
1 tablespoon dark brown sugar
3/4 teaspoon ground cinnamon

How To Make The Applesauce:  
In a medium saucepan, combine all ingredients, and stir to combine. Cover the saucepan, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher to your desired consistency. Chill sauce to room temperature before adding to cake batter (see recipe below).

Apple Cake Ingredients:
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoons baking powder
1 teaspoon salt
1 teaspoons cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 1/2 cups (3 sticks) unsalted butter, cut into 1-inch cubes, at room temperature
2 1/2 cups sugar
2 large eggs
4 cups homemade applesauce (see recipe above) or store-bought unsweetened applesauce

How To Make The Apple Cake:
Preheat the oven to 325-degrees. Butter three 8-inch round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust the parchment with flour and knock out the excess flour.

Sift the flour, baking soda, baking powder, salt, cinnamon, allspice, and cloves together into a large bowl. Set aside.

In the bowl of a standing mixer fitted with the paddle attachment, beat the butter until creamy, about 4 minutes. Add the sugar and beat until light and fluffy, about 3 minutes. Add the egg and beat until combined.

Add the flour mixture to the mixer bowl in three parts, alternating with the applesauce, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.

Divide the batter among the prepared pans and smooth the tops. Bake for 40 to 45 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of the cake comes out clean. Transfer the pans to a wire rack and cool for 20 minutes. Turn the cakes out onto the rack, remove the parchment, and let cool completely.

Caramel Sauce Ingredients:
(Yield: about 2 cups)

1 1/2 cups sugar
1/4 cup corn syrup
1/2 cup (1 stick) of butter, softened, cut into 1/2-inch cubes
1 ½ cups heavy cream

How To Make The Caramel Sauce: 
In a medium saucepan with high sides, combine the sugar and corn syrup with 1/2 cup water. Stir the mixture gently so you don’t slosh any of it up the sides of the pan. Turn the heat to medium-high and continue stirring until the sugar dissolves. Increase heat to high, stop stirring, and allow the mixture to boil. Once it begins to turn a rich caramel color (if you don’t want to eyeball it, take the caramel to 300 degrees F on a candy thermometer), remove it from the heat, add the butter and cream, and stir until combined.

You can save the caramel sauce, tightly covered, in the refrigerator for up to 1 week. Let it come to room temperature before using it on cakes, ice creams, or quick breads.

If you want a warm topping, heat the caramel sauce in short bursts in the microwave or in the top of a double boiler.

Caramel Buttercream Ingredients:
1½ cups sugar
1⁄3 cup all-purpose flour
1 1/2 cups whole milk
1⁄3 cup heavy cream
1 1/2 cups (3 sticks) unsalted butter, soft but cool, cut into small pieces
1 teaspoon pure vanilla extract
1⁄3 cup plus 2 tablespoons Classic Caramel Sauce (see recipe above), at room temperature 

How To Make The Buttercream: 

In a medium, heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 10 to 15 minutes.

Transfer the mixture to the bowl of a standing mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter and vanilla; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy.

Add 1⁄3 cup of the caramel and continue mixing until combined. If the frosting is too soft, put the bowl in the refrigerator to chill slightly, then beat again until it is the proper consistency. If the frosting is too firm, set the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.

Assemble The Cake:
Place one of the cake layers on the cake base and level off the top. Put a thin layer of caramel sauce on the layers and then spread caramel buttercream on top. Next, add another layer of cake and level and frost as you did with the first layer. Trim the top of the last layer and then place it on top of the cake bottom side up. Spread a very thin layer of frosting over the entire cake (crumb coat) and place the cake on the fridge for 30 minutes. Remove the cake fro the fridge and use the remaining frosting to ice the top and sides.  Use the remaining caramel to drizzle over the top. Add chopped peanuts, if desired.

 

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Rainbow Ice Cream Sandwiches Recipe

RECIPE FOR RAINBOW ICE CREAM SANDWICHES

Mini-Ice-Cream-Sandwich-Pops-7

Actually this easy sweet summer treat is more like a fast how to, rather than a recipe.  Seriously, it’s as simple as cutting your store bought ice cream sammies in half-

Mini-Ice-Cream-Sandwich-Pops-1

. . . and then roll your edges of each ice cream bar in some rainbow sprinkles and add a lollipop stick. Done!

You can serve them immediately or put them back in the freezer to chill before serving. The rainbow sprinkles are great for coordinating to any theme but you can change up your colors of your sprinkles to match any party.  They look stunning standing up on display too.

Ice Cream Sammies with Sprinkles

These are a perfect treat for kids and adults and ideal for summer to keep your guests cool at a barbeque or pool party.

If you are planning a birthday party or any celebration, check out my Pinterest board for more- Birthday Party Ideas

And stop by any of my shops below for decorations or pinwheels for your next event.

Jill Signature

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4th of July Recipe

4TH OF JULY HEALTHY PARFAIT RECIPE

4th of July Healthy Parfait Recipe

The big day for celebrating our American independence is almost here! Don’t let all that sugar slow you down.  These healthy parfaits are an alternative for the kids to sugary desserts at your 4th of July gathering. Plus they offer a nice cool down from the outdoor heat and activities.  Super easy to make too.  Prep the night before and just scope and serve at your 4th of July celebration!  Plus the red, white and blue layers of yummy gelatin and whipped cream add a statement to your patriotic food table.

ONLY 3 INGREDIENTS:

1. red gelatin, 2. blue gelatin, 3. Cool Whip topping

HOW TO MAKE THE PARFAITS:

Each box of gelatin will make four servings, so count your expected guests and purchase enough boxes in each color.  Make red and blue gelatin according to the package directions. It is recommended that you prepare your gelatin and chill it overnight before making your parfaits.

 In tall, clear glasses, alternate layers of red gelatin and Cool Whip topping. Use the photo for a visual to see how these are layered up.  Top your parfait with the blue gelatin.

If you want an even healthier version, substitute raspberries and blueberries for your gelatin or add a layer on top of each gelatin layer. Finish with a slice of any fruit cut into the shape of a star.

NOM NOM! Now eat up and have a

Happy 4th of July!

Jill Signature

 

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