Wednesday, August 10, 2011

Caramel Apple Cake

Caramel Apple Cake: The Charm of Home
This Caramel Apple Cake recipe has been adapted from Paual Deen's, "The Lady and Sons" cookbook. It is a delicious cake for fall, so fitting for a carry in. Yes, without a leavening agent it works! It is a tried and tested recipe.  Many of The Charm of Home reader's have tried this recipe and it is delicious!

Ingredients:
2 1/2 cups sugar
3 eggs
1 1/2 cups vegetable oil
3 cups all-purpose flour
2 teaspoons vanilla
1 cup chopped walnuts (I omitted)
2 1/2 cups apples, canned or fresh (diced)

Preheat oven 350 degrees.  Cream together sugar, eggs, and oil.  Add flour; mix together until well blended.  Add vanilla, nuts, and diced apples.  Spread into a lightly greased and floured 13 x 9-inch baking dish; bake for 45 to 60 minutes.  Cake is done when toothpick inserted in center comes out clean.  When cake is done, punch holes in it with a knife and pour topping over.
Caramel Topping:
(I cut all of this recipe in half, it was just way too much butter and sugar.)  This is the cut in half version.
1 1/2 stick of butter
1 cup of brown sugar
1/8 cup of milk

Heat all ingredients together over medium heat.  Bring to a boil, stirring constantly.  Let boil for about 2 minutes.  Pour over warm cake.
Serves 15-20
 
Caramel Apple Cake: The Charm of Home
The whole recipe is really rich isn't it?  Gooey and full of caramel goodness.



Sherry


I will link to:
Wow Us Wednesdays at Savvy Southern Style
Foodie Friday  at Designs by Gollum
This Chick Cooked at This Chick Cooks
Friday Food at Mom Trends 

56 comments:

Cozy Little House said...

I don't have but a few cookbooks, but I may have to ask for this one for Xmas or something. Sounds divine!
Brenda

Ginger Zuck said...

OMG, it looks delicious! I love apple cake it is one of my favorites. I thought I had a great recipe, but I'll have to give this one a try.

cinzia e nunzia said...

che squisitezza...da provare subito domani a colazione!!
Un caro saluto

delicacy to try it ... just for breakfast tomorrow!
An affectionate greeting

nunzia
http://cosedilino.blogspot.com/

Happier Than a Pig in Mud said...

The cake sounds great, love your photos Sherry:@)

Susan said...

I can smell the caramel & apple from here! :)

The Tablescaper said...

This looks GREAT, but does make me think of Fall. I'm not ready for Fall.

- The Tablescaper

xinex said...

It looks so delish, sherry. Thanks for the recipe...Christine

Zaa said...

OMG Sherry ...
I'm a carmel freak ... and I'm alway looking for recipe blogs... ( grow apple tee just so I can make apple cakes and pies... a duo made in heaven ( ha ha)... Your recipe is sooooooo delightful..I'll be coming back for more , my Friend. ... HUGS

Cozy Home Scenes said...

Your cake looks yummy, even without all the extra sauce. I guess Paula kept true to her "I love butter" motto because if you cut it in half, that means she uses 3 sticks of butter. Yikes! I'm a southern girl who likes butter too, but I have my limits! However, I don't think I've tried one of her recipes I didn't like. Thanks for sharing.

Joy @ Joy Of Desserts said...

This looks SO tasty. I'm pinning it. Sherry, you are invited to link your recipes at Joy of Desserts each week. I have recipe linky parties on Mondays and Thursdays.

Ivy and Elephants said...

Sherry, you have really tempted us this time. Anything made by Paula Deen is going to taste fabulous. We went to visit her restaurant in Savannah. A line circled the block, it's the new tourist attraction! LOL
Bring on the fall!!!
Patti

-Kelsey Coghill said...

wow this looks absolutely delicious!! thank you for sharing

black eyed susans kitchen said...

Looks sinfully delicious!!

The Fajdich Times said...

Delish! Love your pictures! I hope to make this soon.....I can almost smell it:)

Red Couch Recipes said...

Sherry, you have picked a recipe that is the essence of fall. Your pics are lovely. Joni

Nicole Feliciano said...

Thanks so much for linking up on Momtrends' Friday Food. I love checking out all the kitchen inspiration. We have apples in our backyard--I now have a new recipe!

Tanya Anurag said...

This looks delicious :)

Shawn said...

This looks really good thank you!!!

Emily said...

wow, sooo yummy! Would love it if you came and shared this recipe with us at Tasty Tuesday! http://nap-timecreations.blogspot.com/2011/08/summer-corn-salad-and-tasty-tuesday.html

BelovedMonster said...

I making but no baking powder or B.soda???

Claudine from CondensedLoveHome said...

Oh, my God... I HAVE to make this cake!!!
I already committed to make this Flourless Orange Cake I saw on Desire Empire blog, which I am making today!
http://www.desireempire.com/2011/08/day-before-dinner-at-beach-house-and.html

But next cake will be this Apple Cake!!!

Thank you!!!

Claudine from CondensedLoveHome said...

Sherry!!!! I could not WAIT and made your cake TODAY!!!
So, Orange cake yesterday and Apple Cake today!
I also drank in the little cup I bought last week, check my post!
The cake came out PERFECTLY!!!
http://condensedlovehome.blogspot.ca/2012/03/flourless-orange-cake-and-apple-caramel.html

Claudine from CondensedLoveHome said...

I also thought about the baking powder but I followed the recipe without it and it was amazing!!!

Geradine said...

Oh this caramel on a cake looks so beautiful, just too beautiful to eat. Wait... no... I want a piece of that!

kassy68 said...

I too was wondering about no soda or powder... I have this cake in the oven now.. I tweaked a bit and did 3/4 cup applesauce and 3/4 cup oil in place of 1 1/2 c. oil. Also added some cinnamon and decreased the sugar by 1/2 c. We'll see.. lol Cant wait to get that topping on it.. yummmy , Thanks for sharing

kassy68 said...

Are you saying this recipe caramel topping called for 6 sticks of butter and 2 cups brown sugar??? thats crazy

Cakes in the oven NOW, I did tweak a little.. I used 3/4 c applesauce in place of 3/4 c oil. and I decreased the cake sugar by 1/2 c. and added some cinnamon. Im started to smell this yummy dessert.

Lynna said...

Lovely! :)

Denise MacColeman said...

I made this and it was pretty good, but, the only thing I didn't like was, when you poor the topping over the cake it leaks to the bottom of the hot pan and burns a crust on the bottom of the cake.

Sherry said...

Hi Denise,
I have never experienced a burnt crust when making this cake. You might let it sit a bit after coming out of the oven and then pour the topping on. Thanks for coming by and I hope you enjoy the recipe.
Sherry

stef said...

too much butter and sugar?? HA!

rdsd221 said...

Funny you I just found this post. My kids went apple picking and got carried away. I was wondering what I was going to do with all these apples. This recipe is definately going to be one of the uses.

Anonymous said...

I notice this recipe doesn't call for baking soda or baking powder. Is it more like a pudding?

Sherry said...

It has been noticed by a few readers that this cake has no baking soda or powder. It is not like a pudding it is very cake like and for some reason it works!

marciw60 said...

Dumb question...is it 1 stick plus a 1/2 stick or just 1/2 stick of butter? I wasn't really clear on that and want to make this today!

Sherry said...

That is not a dumb question at all. The font I use makes this hard to read. It is 1 and 1/2 stick of butter. Good luck on your cake it is delicious!
Sherry

Anonymous said...

Can't wait to try, in oven now, seemed awfully thick, wonder if should have done as others and used applesauce? Guess I'll have to wait an see!!

Anonymous said...

Do you think this would work in a cupcake format?

Sherry said...

It could work in a cupcake. You would need to use cupcake papers and take it easy on the sauce so it wouldn't be too messy to eat.

Jennifer said...

Paula Deen's recipe calls for 3/4 Cups butter, 2 Cups brown sugar, and 1/4 cup milk

http://www.food.com/recipe/caramel-apple-cake-with-caramel-topping-paula-deen-99692

Anonymous said...

Is this cake better served warm or does it matter??

Sherry said...

It is good warm, but could be served room temp too.
Sherry

Annie said...

This cake is now cooking in my oven. Since I'm not planning on eating it all at once, I'm going to keep the topping separate and pour it on pieces as it's served. Should the cake and topping be refrigerated between snacking on it?

Sherry said...

I serve the cake warm and then leave it on the counter. It never makes it past 24-48 hours! We don't refrigerate it.
Sherry

KmKellen said...

I've made this twice and have had trouble with the sauce...I could not get it thick enough. It was very oily. I made it again today and decided to try what ever it took to get the sauce right. I had to add a couple tsp of powdered sugar and use a whisk and it thickened up instantly. This cake is SO delicious :)

Nelda said...

Just did this for a church luncheon..Made according to recipe. Turned out wonderful and now I have to give the recipe to others.Very good and I did according to the first instruction..No soda or baking powder. Great

Cavie said...

I wanted to make this cake the day before. Can it be re-heated in the oven? Should I wait and pour the topping on right before I serve it or does it not matter?
thanks!

Sherry said...

You might save the topping for when you serve. It is a gooey cake and may work best this way.
Sherry

Megan Nicole said...

Looks nice, thank you for the recipe, I'll be trying this one but right now I'm trying this recipe called 86-Proof Chocolate Cake.

Trisha Kunz said...

Quick question, is the cake a heavy cake itself, it seems a little heavy almost like it's not done although baked according to recipe and max time, just want to make sure, gonna make camel in a minute

Sherry Thecharmofhome said...

Trisha,
I have never noticed the cake being heavy, but I suppose it is a little due to the apples. It isn't terribly heavy and once you put the caramel on, in our house, it never matters how the cake looks. :)
Enjoy!
Sherry

Lisa Conforto said...

Just stumbled over this recipe...it looks divine , I can't wait to make it. Thanks for sharing Lisa@ Sweet Tea N' Salty Air

Winnie said...

This cake looks and sounds soooooooooooooo DELICIOUS !!!

Sarah Tracy said...

So, if we did put it in the fridge, would the caramel topping get hard or stay soft?

Sherry Thecharmofhome said...

The caramel topping stays gooey if left on the counter or the fridge.
Sherry

Family Hennig said...

Sherry, can I make this now and freeze it till Thanksgiving?

Sherry Thecharmofhome said...

Family Henning,
I would think this cake would become soggy if frozen. I haven't frozen it though, but being a "poke cake" it would probably turn soggy.
Sherry

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