Spiced Apple Cake with Caramel Icing
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
Reviews
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