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Spiced Apple Cake with Caramel Icing Recipe

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Easy to prepare and popular with my friends and family, this apple cake is one of my all-time favorite autumn recipes. A slice of this soft treat is delicious with a hot cup of coffee or tea.—Monica Burns, Lusby, Maryland
TOTAL TIME: Prep: 45 min. Bake: 1-1/4 hours + cooling
MAKES:12 servings
TOTAL TIME: Prep: 45 min. Bake: 1-1/4 hours + cooling
MAKES: 12 servings

Ingredients

  • 3 cups chopped peeled Gala or Braeburn apples (about 3 medium)
  • 1/2 cup bourbon
  • 2 cups sugar
  • 1-1/2 cups canola oil
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons apple pie spice
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup chopped walnuts, toasted
  • ICING:
  • 1/4 cup butter, cubed
  • 1/2 cup packed brown sugar
  • 1 tablespoon 2% milk
  • 1 tablespoon bourbon
  • Dash salt
  • 1/8 teaspoon vanilla extract

Directions

  1. Preheat oven to 350°. Grease and flour a 10-in. tube pan. In a large bowl, toss apples with bourbon.
  2. In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, pie spice, salt and baking soda; gradually beat into sugar mixture. Stir in apple mixture and walnuts.
  3. Transfer to prepared pan. Bake 1-1/4 to 1-1/2 hours or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack.
  4. In a small heavy saucepan, combine butter, brown sugar, milk, bourbon and salt. Bring to a boil over medium heat, stirring occasionally; cook and stir 3 minutes. Remove from heat; stir in vanilla. Drizzle over warm cake. Cool completely. Yield: 12 servings.
Editor’s Notes: To remove cakes easily, use solid shortening to grease plain and fluted tube pans. To toast nuts, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally.
Originally published as Spiced Apple Cake with Caramel Icing in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

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Reviewed Nov. 29, 2014

"I ordered this book and I wanted to put it to use! I prepared this recipe for the first time and it came out very nicely! I DID make adjustments by adding 1 Tbsp. ground Navel orange to the creamed mixture and instead of bourbon, I'd used 1 tsp. rum extract to the chopped peeled apples 1/3 cup cinnamon-sugar mixture. I used pumpkin pie spice since I'd had that available! (I omitted the nuts. I generally do NOT add nuts to my baked goods a large part of the time as a # of people have nut allergies.) I baked the cake In a greased and floured 10" fluted Bundt pan and I baked it just 70 minutes. I DID test the cake with a cake tester to make sure it was completely done. I prepared the icing. I used 1-1/8 tsp. rum extract instead of the bourbon and 2 Tbsp. of 2% milk in the icing and drizzled over the cake and then cooled the cake completely! This recipe worked well for me! delowenstein"

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