Apple Cake W/ Caramel Glaze
I did not use the glaze on this cake. The kids wanted the glaze for ice cream..lol! Which I might add is delicious..
When not using the glaze, I serve the cake with a dollop of whipped cream..
1 - 1/2 stick( 3/4 cup ) butter, softened
1 - 1/2 csugar
2 largeeggs, room temperature
1 - 1/4 cunsweetened apple sauce
1/2 csour cream
1 - 1/2 tspbaking soda
1 - 3/4 cflour
1/2 cchopped, walnuts
1/4 cwhipping cream
1/2 cpacked, dark brown sugar
How to Make Apple Cake W/ Caramel Glaze
- Preheat the oven to 350°F.
Grease a 9-inch springform pan. Dust with flour and shake out the excess.
I used a 9 inch square baking dish this time.
- In a large bowl, beat the butter and sugar with an electric mixer on medium speed until fluffy. Add the eggs one at a time, beating well after each addition.Beat in the applesauce, sour cream, cinnamon, baking soda, nutmeg and salt until blended.
Reduce the mixer speed to low and beat in the flour and nuts until blended.
- Scrape the batter into the prepared pan. Place the pan on a baking sheet. Bake until the top springs back when gently pressed and a toothpick inserted into the centers comes out clean, about 1 hour to 1 hour and 10 minutes. Set the cake on a wire rack to cool for 10 minutes.
- Preheat the broiler. Spoon the glaze over the top of the cake, allowing the excess to drip down the sides. Broil the cake 6-inches from the heat source until the glaze is bubbly, about 30 seconds. Set the cake in the pan on the rack to cool for 15 minutes. Remove the pan sides. Spread over the sides of the cake any glaze that has dripped down. (optional)
The cake can be stored covered at cool room temperature up to 2 days, or refrigerate up to 5 days. Bring to room temperature before serving.