“It won’t do to dream of caramel, to think of cinnamon, and long for you…” – Suzanne Vega
I had a very busy day at work today with not a spare moment to even sit down and think. Meetings, people coming to see me, preparation of submissions, going to an external seminar, sending off regulatory documentation, budget matters and then finally in the late afternoon a goodbye function for one of our long-serving staff members who is retiring. When I got home I was pooped…
Although we have been having some beautiful fine and sunny days, as soon as evening falls, the temperature drops quite considerably and a dark night soon follows. This is the best time in winter for coming into a warm house and having a hot dinner with a rich and gooey dessert!
Apple Caramel Cake
Ingredients - cake
• 1 and 1/2 cup light brown sugar, firmly packed
• 2/3 cup vegetable oil
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 3 medium eggs
• 1/3 cup milk
• 2 cups flour
• 1 tablespoon baking powder
• 2 Granny Smith apples, peeled, cored and coarsely chopped
Ingredients - Caramel Topping
• 2/3 cup light brown sugar, packed
• 1/3 cup butter
• 1/3 cup heavy cream
• 1 teaspoon vanilla essence
- In a mixing bowl with electric mixer, beat together sugar, oil, cinnamon, and vanilla.
- Add eggs one at a time, beating well after each addition.
- Mix in the milk, flour, baking powder, and salt, stirring just until blended.
- Stir in apples.
- Pour apple cake batter into a greased 25 cm square pan.
- Bake at 175°C until cake springs back when touched lightly in the centre (about 30 to 40 minutes).
- Meanwhile, combine brown sugar, butter, and cream in a heavy saucepan over medium heat.
- Bring to a boil and then reduce heat to a simmer; continue cooking and stirring for 6 minutes.
- Remove from heat and stir in the vanilla.
- With a fork, pierce cake all over. Pour hot caramel topping over the hot cake.
- Serve warm or at room temperature with a dollop of clotted cream.