Apple Cake With Caramel Sauce |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 16 |
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From Coup de Pouce. You can use Empire or Cortland apples for this recipe. Ingredients:
3 cups flour |
1 teaspoon salt |
1 teaspoon baking soda |
1 1/4 cups vegetable oil |
2 cups sugar |
3 eggs |
1 teaspoon vanilla |
2 apples, peeled and diced (around 2 cups) |
1/4 cup unsalted butter |
3/4 cup brown sugar, packed |
1 cup corn syrup |
1 (300 ml) condensed milk |
1 teaspoon vanilla |
Directions:
1. Cake: In a bowl, mix flour, salt and baking soda. In a large bowl, with a mixer, mix oil and sugar. Add the eggs, one at a time, beating well after each addition, then add the vanilla. Add dry ingredients and mix. Add apples and mix with a spatula.
2. Pour the batter in a greased, floured bundt pan of a capacity of 12 cups (3 L). Cook on the third inferior of a preheated oven of 325 F for 1 hour 15 minutes or until a tooth-pick inserted in the middle of cake cames out clean. Put the cake on a rack and let cool for 10 minutes before to take out of the pan. (You can prepare the cake in advance and cover it. It will be good in the fridge for 2 days or 2 weeks in the freezer, wrapped with foil paper and put in an hermetic container).
3. Sauce: Meanwhile, in a saucepan with thick bottom, mix butter, brown sugar and corn syrup. Bring to boil at medium heat while stirring. Reduce heat and let simmer for 5 minutes or until brown sugar is dissolve. Remove from the heat. Add condensed milk and vanilla and mix with a wooden spoon until sauce is homogeneous. (You can prepare the sauce in advance, let cool and put in an hermetic container. It will keep 1 week in the fridge. Reheat at low heat before to drizzle on the cake).
4. Put the cake on a rack on a baking pan. Drizzle with half the sauce, letting it drip in the center and the sides. Serve with the remaining sauce in a jar.
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