Johnny Appleseed’s birthday is this week! Here’s one of my favorite concoctions, which I previously posted.
Yuuuummmm. Nothing says autumn like caramel apples. I would have been more than happy to experiment with different recipes for this staple of harvest, but I came across this southern recipe for Gooey Caramel Apple Cake with Caramel Sauce. Caramel, arguably the most divine of candies, and apples are a fantastic combination in this perfectly spiced cake. This cake was very easy to put together. The original calls for a 9-inch pan, but the whole time I was reading the recipe, I pictured a Bundt cake. Here’s my version with a slight name change as a shout out to my MIL:
Ooey Gooey Caramel Apple Cake with Caramel Sauce
- 1 cup light brown sugar, firmly packed
- 1/2 cup vegetable oil
- 2 teaspoons ground cinnamon or pumpkin pie spice
- 1 tablespoon vanilla
- 2 large eggs
- 1/4 cup milk
- 1 3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 medium tart apples, cored and coarsely chopped
- Caramel Topping, heated
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. In a separate bowl, combine flour, baking powder, and salt. Add the milk and flour mixture alternately to the sugar mixture. Stir in apples.Pour apple cake batter into a greased Bundt pan. Bake at 350° until cake springs back when touched lightly in the center, about 30 to 40 minutes. With a fork, pierce cake all over. Pour hot caramel topping over cake. Serve warm or at room temperature.
- 1/2 cup light brown sugar, packed
- 1/4 cup sweet cream butter
- 1/4 cup buttermilk or heavy cream (I used buttermilk, which added a wonderful tanginess.)
- 1 teaspoon vanilla
Combine brown sugar, butter, and buttermilk in a heavy saucepan over medium heat; bring to a boil. Reduce heat to a simmer; continue cooking and stirring for 5 minutes. Remove from heat and stir in vanilla. Pour caramel topping over hot apple cake.
Such a beautiful cake and delicious! The cake is very nice on its own, but the simple sauce just makes it more special.
Thanks to about.com for the original recipe.
Going gluten free means I’m spending a little more time than usual in the kitchen. I came up with this recipe yesterday. I didn’t take a picture of the first six cookies because they were gone in a flash. And, well, the rest of the dough spent a little too much time in the over making them unready for their close up. It was my first time using almond meal, and I loved the texture and flavor it brought to the cookies, without altering the flavor too much. The cookies were soft and oh so chocolaty! Even better, my family loved them! I purposely made the batch small, in case they turned out yucky; but the recipe can be easily doubled.
Gluten-free Chocolate Chip Cookies
1/2 cup quinoa flour
1/2 cup almond meal
1/2 tsp salt
1/2 tsp baking soda
1/2 cup brown sugar, firmly packed
1/4 granulated sugar
1/2 cup butter, softened
1/2 tsp vanilla extract
1 package (12 oz.) semi-sweet chocolate chip cookies
Preheat oven to 375 degrees. Combine flour, almond meal, salt, and baking soda and set aside. Combine sugars, butter and vanilla and beat until creamy. Add egg and beat. Add dry ingredients and mix well. Stir in chocolate chips. Drop mixture by rounded teaspoons onto an ungreased cookie sheet. Bake 8-10 minutes.
Makes approximately 1-1/2 dozen.