This weekend we went on a road trip to Baltimore. Our car had arrived from Germany and was shipped to the port there. We loaded up the kids and drove 8-9 hours to the beautiful city of Baltimore. We have a couple of friends from Germany that just moved there as well. It was a great weekend of catching up with friends and visiting. It was a short weekend trip but our kids had so much fun that they didn't want to come back home. We went to this pumpkin patch with the kids. It was really neat with mazes, pony rides, petting zoo, games, crafts, hay rides and a huge variety of pumpkins to choose from. We enjoyed wonderful dinners at both friends homes. The girls and I even snuck away for a much needed movie date!
I made this last weekend and it was wonderful. It was Marks favorite cake ever. I served it with cinnamon whipped cream
Caramel Apple Cake
(Cuisine at home, October 2003, Issue 41, p. 38)
Makes: One 2 Layer 9
Total Time: About 1 3/4 Hours + Cooling
For the Buttermilk Cake Layers—
Cream:2 cups sugar
3/4 cup unsalted butter, room temperature (1 1/2 sticks)
Gradually Add:
5 egg whites, lightly blended
Sift Together:
2 3/4 cups all-purpose flour
1/2 t. baking soda
1/2 t. table salt
Combine; Add Alternately with Dry Ingredients:
1 cup buttermilk
2 t. vanilla extract
For the Spiced Apple Filling—
Saute in 2 T. Unsalted Butter:
3 Granny Smith apples, peeled, thinly sliced
1/4 cup sugar
1 t. ground cinnamon
Juice of 1/2 a lemon
Pinch of salt
Deglaze with:
3 T. apple juice or water
For the Carmel Icing—
Boil:
2 cups sugar
1 cup unsalted butter, cubed (2 sticks)
1/2 cup buttermilk
1 t. baking soda
1 t. fresh lemon juice
Pinch of salt
Top Cake with:
Chopped dry roasted peanuts
Related Recipes:Buttermilk Cake LayersSpiced Apple FillingCaramel Icing
Preheat oven to 350° with rack in the center. Grease two 9" round cake pans with nonstick spray. Line with rounds of parchment paper, spray again, and dust with flour. Cream sugar and butter in a large mixing bowl until light.Gradually add egg whites, beating until well blended.Sift flour, baking soda, and salt. Combine buttermilk and vanilla. Add 1/3 of the flour mixture to the butter mixture; mix just until blended. Add 1/2 the buttermilk mixture and blend just to incorporate. Scrape the bowl, add half the remaining flour, and blend. Scrape bowl again, then add the remaining buttermilk. Fold in the last of the flour by hand, making sure no flour is at the bottom. Divide batter among prepared pans. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes on a rack for 5 minutes, turn out onto a cooling rack, and peel off the parchment. Cool before filling and frosting.Saute apples in butter over medium-high heat with sugar, cinnamon, lemon juice, and salt. Cook until fruit begins to caramelize around the edges, about 15 minutes. Stir periodically, but not so much that the apples don’t caramelize. Deglaze with juice, stir, and cook another 2–3 minutes, or until liquid is nearly (but not totally) evaporated. Cool apples before filling.Boil all ingredients (except for the peanuts) in a tall, heavy saucepan over medium heat, stirring until butter melts and mixture starts to boil. Cook, stirring occasionally, until icing caramelizes, about 8 minutes. Remove from heat and cool 5 minutes. It will continue to caramelize off heat. Beat icing with a hand mixer until lighter in color and thick, about 5 minutes. It should be liquid enough to drip down the sides of a cake.Top with chopped peanuts.
Spread half the icing over the first cake layer, taking it just to the edge. I double the frosting! It is the best part of the cake for sure!
Top the iced layer with all of the apple filling. Place the second layer on top of the first.
Spread the remaining icing on the second layer, allowing it to drip down the sides.
Lightly press peanuts into the icing on top, otherwise they won't stick very well.
Enjoy!
(Cuisine at home, October 2003, Issue 41, p. 38)
Makes: One 2 Layer 9
Total Time: About 1 3/4 Hours + Cooling
For the Buttermilk Cake Layers—
Cream:2 cups sugar
3/4 cup unsalted butter, room temperature (1 1/2 sticks)
Gradually Add:
5 egg whites, lightly blended
Sift Together:
2 3/4 cups all-purpose flour
1/2 t. baking soda
1/2 t. table salt
Combine; Add Alternately with Dry Ingredients:
1 cup buttermilk
2 t. vanilla extract
For the Spiced Apple Filling—
Saute in 2 T. Unsalted Butter:
3 Granny Smith apples, peeled, thinly sliced
1/4 cup sugar
1 t. ground cinnamon
Juice of 1/2 a lemon
Pinch of salt
Deglaze with:
3 T. apple juice or water
For the Carmel Icing—
Boil:
2 cups sugar
1 cup unsalted butter, cubed (2 sticks)
1/2 cup buttermilk
1 t. baking soda
1 t. fresh lemon juice
Pinch of salt
Top Cake with:
Chopped dry roasted peanuts
Related Recipes:Buttermilk Cake LayersSpiced Apple FillingCaramel Icing
Preheat oven to 350° with rack in the center. Grease two 9" round cake pans with nonstick spray. Line with rounds of parchment paper, spray again, and dust with flour. Cream sugar and butter in a large mixing bowl until light.Gradually add egg whites, beating until well blended.Sift flour, baking soda, and salt. Combine buttermilk and vanilla. Add 1/3 of the flour mixture to the butter mixture; mix just until blended. Add 1/2 the buttermilk mixture and blend just to incorporate. Scrape the bowl, add half the remaining flour, and blend. Scrape bowl again, then add the remaining buttermilk. Fold in the last of the flour by hand, making sure no flour is at the bottom. Divide batter among prepared pans. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes on a rack for 5 minutes, turn out onto a cooling rack, and peel off the parchment. Cool before filling and frosting.Saute apples in butter over medium-high heat with sugar, cinnamon, lemon juice, and salt. Cook until fruit begins to caramelize around the edges, about 15 minutes. Stir periodically, but not so much that the apples don’t caramelize. Deglaze with juice, stir, and cook another 2–3 minutes, or until liquid is nearly (but not totally) evaporated. Cool apples before filling.Boil all ingredients (except for the peanuts) in a tall, heavy saucepan over medium heat, stirring until butter melts and mixture starts to boil. Cook, stirring occasionally, until icing caramelizes, about 8 minutes. Remove from heat and cool 5 minutes. It will continue to caramelize off heat. Beat icing with a hand mixer until lighter in color and thick, about 5 minutes. It should be liquid enough to drip down the sides of a cake.Top with chopped peanuts.
Spread half the icing over the first cake layer, taking it just to the edge. I double the frosting! It is the best part of the cake for sure!
Top the iced layer with all of the apple filling. Place the second layer on top of the first.
Spread the remaining icing on the second layer, allowing it to drip down the sides.
Lightly press peanuts into the icing on top, otherwise they won't stick very well.
Enjoy!
3 comments:
I'm glad you had a great weekend in Baltimore! It's one of my favorite cities. It took a long time for your car to get here, but glad you have it now! This cake sounds familiar...like I may have tried it in MT? Were you making it then?
Glad you guys enjoyed your visit to Baltimore. The cake sounds yummy!!
Looks like a fun trip. That is one cool pumpkin patch. Did you bring the Camry back? I miss ours...we had it 9 years.
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