The No-Peel Apple Cake

FullSizeRender

This recipe and accompanying directions can be found on Southernliving.com

It’s here! It’s here! It’s here!

OCTOBER!!!

The most wonderful time of year….if you’re me at least. I have always LOVED the fall. There is just something about the crisp weather, and falling leaves, and the smell of apples and cider that makes everyone just want to gather together. It’s so cozy.

So when my mom found a recipe for this beautiful cake, I could hardly pass up the opportunity to try my hand at it! What could be more fall than apples, caramel, and brandy!?

Recipe:

FullSizeRender-1

Cake:

  • 1 1/3 cup firmly packed light brown sugar
  • 3/4 cup butter, softened
  • 3 large eggs
  • 1 tsp. vanilla extract
  • 2 cups all purpose flour
  • 1 tsp. baking powder
  • 1 tsp. table salt
  • 1 tsp. ground cinnamon
  • 1/2 tsp baking soda
  • 3/4 cup buttermilk
  • shortening

Apples:

  • 4-6 Large Red Delicious Apples
  • 1/2 cup firmly packed light brown sugar
  • 1 tsp. cornstarch
  • 1/4 tsp. ground cinnamon
  • pinch of salt
  • 2 Tbsp. butter

Apple Brandy-Caramel Sauce:

  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup butter
  • 1/4 cup heavy cream
  • pinch of salt
  • 1 Tbsp. apple brandy
  • 1 Tbsp. powdered sugar

Level: MODERATE

Directions:

Cake:

Begin by preheating your oven to 350 *F. Beat first 2 ingredients at medium speed with a heavy-duty electric stand mixer until light and fluffy. Add eggs 1 at a time, beating just until blended after each addition; stir in vanilla.

FullSizeRender-2

Whisk together flour and next 4 ingredients in a medium bowl. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat just until blended after each addition.

FullSizeRender-3

Spread batter in a greased (with shortening) and floured 9×2 inch round pan.

FullSizeRender-6

Bake for 4o minutes or until a wooden pick inserted in center comes out clean. Shield with aluminum foil at 30 minutes to prevent excessive browning. Cool in pan on a wire rack for 10 minutes. Removes from pan, and cool completely.

Apples:

Meanwhile, prepare apples. Cut apples into 1/2 inch thick wedges. Toss together apples, 1/2 cup brown sugar, and next 3 ingredients.

FullSizeRender-5 FullSizeRender-4

Melt 2 Tbsp of butter in a large skillet over medium-high heat; add apple mixture, and sauté 5 to 6 minutes or until crisp-tender and golden. Cool completely.

Processed with VSCOcam with c1 preset
Processed with VSCOcam with c1 preset

Apple Brandy-Caramel Sauce:

Bring brown sugar, butter, and heavy cream and a pinch of salt to a boil in a small saucepan over medium heat, stirring constantly for 1 minute. Remove from heat and stir in 1 Tbsp. of apple brandy and 1 Tbsp. of powdered sugar. Cool 15 minutes before drizzling across the top of the cake.

Suggestions/Tips:

The cake is going to rise in the center and make a “dome.” In order to assemble the cake as it is pictured, once the cake cools completely, take a sharp serrated knife and cut the excess cake off the top in order to create a level surface. It makes it much easier to decorate!

FullSizeRender-7 FullSizeRender-9 FullSizeRender

Advertisements

One thought on “The No-Peel Apple Cake

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s