Nov 172011

Today’s Blogger Guest Post: Rachel from Bakerita

[Rachel does the majority of her cooking in her dorm building–how amazing and talented is that? This recipe would make a lovely Thanksgiving day dessert. All hail Rachel!]


Being from Southern California, I had never really, truly experienced “fall” until this year. Venturing up to college in Tacoma, Washington, one of the things I was most excited to experience was the weather. Weather, I have come to know, as being cold, wet, and dark. Yes, I admit, I do miss the California sunshine.

However, as I watch the leaves around campus turn every shade from gold, to maroon, to purple, I do marvel at the idea of fall I’ve missed out on all my life. Fall was always a mysterious concept. Trees change colors? The leaves actually fall off the trees and just lay on the ground? It was nonsensical, yet intriguing. The cool winds, the dark clouds, the occasional peak of warmth from the sun daring to come out, and of course the gorgeous leaves, have given me reason to appreciate the change in seasons I’m finally learning to experience.

The one thing about fall I always understood was the food. Pumpkin, cinnamon, apples…even though I never fully understood the absolute warming comfort of these flavors, they were always flavors I thoroughly enjoyed, and I baked with them even if I wasn’t experiencing the chilly fall bite the rest of the country was feeling. This apple cake is one of my favorites: tart apples, surrounded by dough that stays moist on the inside and crunchy on the outside. Yes- I would call this dough. It’s very thick, but the apple juices will moisten it right up. The caramel whipped cream and drizzle of caramel elevate this cake to a whole new level – I suggest not skipping it.

Whether you’re experiencing fall for the first, fifth, or fiftieth time, apples, cinnamon and caramel are flavors you’ll enjoy in the warmth and comfort of your home. Also, try to take a moment to appreciate the falling, colored leaves as if it was the first time you’re seeing them.

Caramel-Glazed Apple Cake with Caramel Whipped Cream

For the cake:

  • 1 cup packed light brown sugar
  • 1 cup gran­u­lated sugar
  • 1 1/2 cups veg­etable oil
  • 3 eggs
  • 3 cups all-purpose flour
  • 1 tea­spoon bak­ing soda
  • 2 tea­spoons cin­na­mon
  • 1/2 tea­spoon nut­meg
  • 1/2 tea­spoon salt
  • 5 Wash­ing­ton Granny Smith or Golden Deli­cious apples, cored, peeled and cut in 1/2-inch pieces
  • 1 1/4 cups chopped pecans or wal­nuts (optional)
  • 2 1/4 tea­spoons vanilla extract

For the Caramel Glaze:

  • 4 table­spoons but­ter
  • 1/4 cup gran­u­lated sugar
  • 1/4 cup light brown sugar
  • Pinch of salt
  • 1/2 cup heavy cream

For the Caramel Whipped Cream:

  • 1 cup heavy whipping cream, cold
  • ¼ cup premade caramel sauce (I used Trader Joe’s Fleur de Sel Caramel Sauce)

1. Pre­heat oven to 325°F. But­ter and flour a 9-by-13-inch pan.
2. To pre­pare the cake, beat both sug­ars and oil in a mix­ing bowl until very well blended. Add eggs one at a time, beat­ing well after each addi­tion. Sift together flour, bak­ing soda, cin­na­mon, nut­meg and salt; grad­u­ally add to eggs, mix­ing just until blended. Stir in apples, pecans (if using) and vanilla; pour into pan.
3. Bake for 50–75 min­utes, or until a tooth­pick inserted in the cen­ter comes out clean. Let cool in the pan while prepar­ing the glaze.
4. To pre­pare the glaze, melt but­ter in a saucepan over low heat. Stir in both sug­ars and salt; cook over medium-low heat for 2 min­utes. Add cream and boil for 2 min­utes, stir­ring con­stantly.
5. Poke holes in the cake with a skewer or tooth­pick. Pour on the glaze.

6. Using the whisk attachment on a stand mixer, or a hand-held mixer, whip heavy whipped cream until it holds soft peaks. Beat in the caramel sauce. Add more to taste. When taste is correct, beat until it holds stiff peaks, taking care not to overbeat.
7. Serve warm or at room tem­per­a­ture. Top with whipped cream.

Yields 12-16 servings

Recipe from Easy Cooking The Costco Way

About Me:

I’m Rachel! I’m an eighteen-year-old college freshman, going to school and living in Tacoma, Washington. I’m originally from San Diego, California. I’m extremely passionate about baking and have recently come to love cooking as well. Playing with butter, sugar, and flour never fails to make me feel better! I plan to major in business, with hopes of pursuing a career that will combine business and baking. I hope you’ll stop by my blog, Bakerita, and check it out!

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  5 Responses to “Caramel-Glazed Apple Cake with Caramel Whipped Cream”

  1. This looks so decandent – lick the plate clean good:) Thanks for sharing!

  2. Wow, amazing!

  3. Oh my goodness! I could barely manage to heat ramen up in the microwave when I was 18, much less cook anything. Well done! This is a wonderful recipe and a great addition to the holiday project :)

  4. OoOo, Rachel you’re so gifted with this! xD And that’s so cool you’re in SD. A handful of my friends go to ucsd, or live in sd. So nice to meet a fellow socalifornian~!

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