Spiced Apple Cake with Caramel Icing

Name: Spiced Apple Cake with Caramel Icing
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Yield: 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

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

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

Preheat oven to 350°. Grease and flour a 10-in. tube pan. In a large bowl, toss apples with bourbon.
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.
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.
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.

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.

Editor's Note

To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

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delowenstein

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