The Estate Bakery
Caramel Apple Cake Desserts
The Strategy:
Baking tender apples with brown sugar and cinnamon beneath a moist, spiced cake batter yields a wonderfully warm and comforting dessert. Drizzling the warm cake with a homemade, velvety vanilla caramel sauce makes it feel incredibly luxurious and rich. It is the ultimate autumn treat that is easy to bake yet feels like a high-end pastry creation.
Ingredients
- 1 ½ cups pastry flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, room temperature, 1 stick
- ¼ cup vegetable shortening
- 1 ½ cups natural cane sugar
- 3 large eggs
- vegetable oil spray, for coating
Instructions
- Preheat the oven to 350°. Coat a 9 x 9 x 2-inch baking pan with vegetable oil spray. Line with parchment paper, leaving several inches overlapping the top of the pan. Coat the paper with vegetable oil spray. Whisk together the flour, baking powder and salt in a bowl. Whisk together the milk, buttermilk and vanilla in a separate bowl.
- Use an electric mixer to mix together the butter and shortening until smooth and fluffy. Add the sugar, ½ cup at a time. Mix in the eggs. Stir in a third of the flour followed by a third of the liquid ingredients. Continue until all the flour and liquids are mixed in, and the batter is smooth.
- Pour the batter into the prepared pan. Bake until a tester inserted into the middle of the cake comes out clean, about 30 to 35 minutes. Cool the cake in the pan for 5 minutes. Use the parchment paper to lift the cake out of the pan and onto a rack to cool completely.
- Melt 3 tablespoons butter with 3 tablespoons brown sugar in a skillet. Stir in cinnamon. Add the apples and cook until they are softened and sugary. Cool to room temperature.
- Assemble the desserts in small 3 to 4-ounce mini-mason jars, shot or juice glasses. Start with chunks of cake. Top with diced apples, a spoonful of vanilla ice cream, and a generous drizzle of caramel sauce, ending with whipped cream topped with a few sautéed apples and another drizzle of caramel sauce.
- Alternatively, you can serve this dish in a large, clear bowl or trifle dish. Pass out the spoons and dig in!
After Market Leftovers
If you have cake pieces leftover, do not fear! I like to cut the cake into cubes, toss in melted butter and sugar and bake in a 350°oven until golden. Poof . . . now you have cake croutons to serve with a scoop of your favorite ice cream.
Cook’s Tip
If you want to make this dessert in advance, substitute pudding for the ice cream.
The full recipe lives in the Vault
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The Heart of the Table
The heavenly aroma of baked apples, warm cinnamon, and sweet caramel fills the entire home with cozy comfort, making everyone feel instantly welcomed. Serving this cake warm from the oven brings a sense of rustic elegance and nurturing care to the table. It is a soul-warming dessert that encourages guests to linger, sharing warm conversation over a sweet slice of autumn.
- unbleached, pre-cut parchment paper sheets for clean releases
- a flexible stainless steel slotted turner with a walnut handle
- a fine-blade microplane zester with an ergonomic soft-grip handle
- a teardrop weighted stainless steel bar spoon with a twisted stem
- a solid copper balloon whisk to perfectly aerate ingredients
Neighborly Grace
- THE PRESENTATION: Serve the cake warm in individual shallow bowls, drizzled generously with the warm caramel sauce and topped with a scoop of vanilla bean ice cream.
- THE POUR: A hot cup of spiced apple cider or a glass of medium-bodied Tawny Port to match the rich caramel and apple flavors.
- THE VIBE: Hearthside Dining Room: The crackle of a fireplace and the soft glow of candlelight set a peaceful, warm tone for a cozy evening gather.
