Worlds Best Apple Spice Cake With Creamy Vanilla Butter Sauce

Worlds Best Apple Spice Cake With Creamy Vanilla Butter Sauce

Worlds Best Apple Spice Cake With Creamy Vanilla Butter Sauce



Tomorrow night, when Downton Abbey comes on, I, along with half the United States, will be parked in front of my TV watching it. The difference is, that I will be doing so with a outrageously huge slab small piece of this cake and a cup of tea. Mrs. Patmore would be proud of this one and Lord Crawley, for all of his snobbishness, would love it. Mary would however, turn her nose up at it’s simplicity because…well, because she’s Mary.

Of course, I will have to make another one of these cakes to be able to enjoy that outrageously huge slab, erhmmm, dainty little slice because this one is about gone already.

And, yes, I just used the words “worlds best”. Would I use those words if I didn’t mean it? You all know that I like simple desserts; I’ve made more things like this than I have fancy ones. This is one of those desserts that you look at and think, “ehhh, it looks pretty boring.” Then you give it a taste. And you’re blown away. This cake is wonderful for all its simplicity. I had it fresh from the oven and it was great…room temp and it was great, room temp with the sauce and it was great and then chilled and it was great. Get the feeling I like this one? :-p

I used a mix of tart and sweet apples in this cake. I like to mix it up when I am using apples in a dessert like this. Also, feel free to cut down on the amount of spice a bit if you’d prefer. I like things to be fairly heavily spiced, but I know not everyone shares my quirks. This is beyond easy to throw together. The most time consuming part is chopping the apples. After that, wham bam, thank you apples and it’s mixed.ย  The sauce doesn’t take but a few minutes too and it’s so worth it. It just puts this cake over the top. Add a bit of whipped cream or vanilla ice cream if you’re trying to totally put this into the category of decadent.

You know the drill… ๐Ÿ™‚

Mrs. Cupcake…who is going to get the last slice of cake before the kids do

Worlds Best Apple Spice Cake With Creamy Vanilla Butter Sauce

  • 1/2 cup unsalted butter, room temp
  • 1 cup packed dark brown sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1 cup flour
  • 1 1/4 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 teaspoon salt
  • 3 cups peeled, chopped apples
  • 1/2 cup chopped walnuts, toasted in a 350 oven until lightly browned
  • 1/2 cup dried cranberries or raisins
  • Creamy Sauce-
  • 1/2 cup unsalted butter
  • 1/2 cup heavy cream
  • 1 cup packed dark brown sugar
  • 1 1/2 tablespoons vanilla extract
  1. Preheat oven to 350 degrees. Grease a 9 inch square pan.
  2. In a medium bowl, combine the butter and brown sugar. Beat until thick, creamy looking and fluffy, about 3 minutes.
  3. Add in the eggs and vanilla extract and beat just until combined.
  4. In a small bowl, whisk together the flour, salt, baking powder and spices. Add to the butter mixture and beat until well blended, scraping bowl once to get all the mixture in there.
  5. Pour in the apples, cranberries or raisins and walnuts and stir well to combine. Make sure the apples are well coated. This will look “apple heavy”, but trust me, it works out.
  6. Pour the mixture into the prepared pan. Bake at 350 for about 40 to 45 minutes, until a skewer inserted in the middle comes out clean. Let cool in the pan on a rack for about ten minutes. Serve warm with the sauce. or cool with the sauce…or warm or cool with no sauce ๐Ÿ˜›
  7. Creamy Vanilla Sauce-
  8. In a small pot, combine the butter, cream and brown sugar. Bring to a simmer, stirring frequently. Simmer for about ten minutes, until it has started to thicken somewhat. Take off the heat and stir in the vanilla.

Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.

 

 

Caramel Apple Pie Streusel Bars

Caramel Apple Pie Streusel Bars

Caramel Apple Pie Streusel Bars



I am notorious for totally sucking at making apple pies. I add far too much cinnamon and don’t slice my apples thinly enough, leaving some pieces half raw and others too mushy. I also stunk at pie crusts.ย  Well, I used to be anyway. For holidays, I STILL tend to buy Marie Callendars Dutch Apple Pie. Why, if I no longer suck? Cause 1) I’m lazy and 2) I love them, so I keep using the whole “I stink at making apple pies!” excuse. Sooner or later, my husband will catch on that I continue to buy $8.00 pies when I could just as easily make one for half the cost, but for now, when Thanksgiving day gets here, I have a Marie Callendar pie waiting in the freezer. Darlin’, if you’re reading this, I’m lying right here…honest, I still stink at making pies *bats lashes and looks innocent*

But, to be honest, I may just leave that pie in there this year and make these bars. I had originally planned on a bar that could be more hand held and had a double crust. But, as happens with me often, and with a lot of bloggers, it morphed into something different. This is still caramel apple pie, but less hand held bar (even though it was done is a square pan) and more “cut a slab of this bad boy, put it on a plate and smother it in caramel sauce and vanilla ice cream” sort of pie. It CAN be hand held, if you’re on the run, since it’s not drippy unless you put far too much caramel lol. But it’s really more of a plate dessert.

This is more multi-step than I usually do, but none of those steps are difficult. Make the dough for the crust and while it’s chilling, prepare your streusel and the pie filling. Then roll out your dough, put it in the pan, top with the filling, then top with the streusel. Voila… ready to go. You DO need to let this cool until it’s completely cool however. Really, with any fruit pie, you should do that. How many times have you cut a warm pie and ended up with half of the filling oozing out into the pan? Let it cool and if you want it warm, you can nuke it for 30 seconds. Trust me. It will set up firmer and not be an oozing mess. Once ready to serve, cover it as desired in caramel sauce (in my case, about 8 or 9 cups worth) and maybe some ice cream. Eat, Enjoy. Thank me. Oh..this crust makes enough for two, so if you’re not wanting to double up the filling and streusel and make two pans, just freeze the other half of the dough until you need it. It never hurts to have some on hand.

Caramel Apple Pie Streusel Bars

  • Crust- (lightly adapted from Emeril Lagasse)
  • 3 1/4 cups flour
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 1/2 cup butter, cold
  • 2/3 cup solid shortening, cold
  • 6 to 10 tablespoons ice water (the original recipe called for 4 to 5, but that was nowhere near enough)
  • Filling-
  • 5 1/2 cups cored, peeled and chopped (bite sized chunks) apples, about 5 apples. I used a mix of tart and sweet apples
  • 1 1/2 tablespoons lemon juice
  • 2/3 cup sugar
  • 3 tablespoons flour
  • 1 tablespoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 cup Kraft caramel bits (found in the baking aisle)
  • Streusel-
  • 3/4 cup flour
  • 3/4 cups oats (NOT instant)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup dark brown sugar
  • 1/2 cup unsalted butter, cold
  • caramel sauce for topping
  1. Make the crust- Preheat oven to 375 degrees. Line a 9×9 square pan with foil, using two long pieces, each going in the opposite direction. (line one way, turn pan, line the opposite way, so that all four sides of the pan have a layer of foil) In a large bowl, combine the flour, salt and sugar. Using a pastry blender, cut in the butter and shortening until it looks like small pebbles or peas.
  2. Add the ice water, no more than 2 tablespoons at a time, mixing well after each addition. Add water until the dough comes together when mixed and isn’t sticky, just firm and holding itself together when pressed. Wrap dough in foil or plastic and chill while you make the streusel and filling.
  3. Streusel-
  4. In a medium bowl, combine the flour, oats, salt, sugar and cinnamon. Cut in the butter using a pastry blender or your fingers until it is crumbly with, again, pea sized pieces. It’s ok if some chunks are a bit larger. Set aside.
  5. Filling-
  6. In a large bowl, toss the apple chunks with the lemon juice. In a small bowl, combine the flour, spices and sugar. Pour over the apples and mix well, making sure to stir from the bottom, as the flour will settle. Add in the caramel pieces and stir well.
  7. Put together-
  8. Get your chilled dough. Cut in half and store half for later use. On a lightly floured board, roll the dough out into a square that measures about 2 inches larger than the pan, about 11×11. Easiest way to gauge- just hold the pan upside down over the dough and eye how large it is. If you need more dough, just use some from the saved half. That half can still be used for mini tarts or tassies. Gently (I use a dough scraper) lift the dough up and lay it in the pan. Press gently down into the pans, going up the sides about 2 inches. If it is uneven, carefully cut tiny bits off of the higher areas and use it to patch onto the shorter ones.
  9. Pour the filling over the prepared crust, smoothing top. Sprinkle the streusel over the filling. Bake at 375 minutes until the top is golden brown and the filling is bubbling around the edges, about 60 to 70 minutes.
  10. Let cool in the pan until completely cool. Cut and serve, drizzling (pouring copious amounts of…) caramel sauce on top of each piece, reheating for about 30 seconds in the microwave is desired.

Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.

Cranberry Apple Cake

Cranberry Apple Cake

Cranberry Apple Cake



I have always loved cranberries in anything. When I was a kid, my mom always got the canned cranberry sauce during the holidays. You know the kind…. it slithers out of the can with a juicy plopping noise and has ridges on it from the can. I loved it and would eat all of it when no one was looking (sorry, Steve) Know what? I still love it. But even more than that, I love other cranberry filled treats. Every year, I make homemade cranberry sauce (as well as having the plopping canned kind). I love to spice it up with orange zest and spices and use brown sugar instead of (or in conjunction with) white sugar. All of that adds so much depth to the sauce. So, years back, when I saw a recipe for Ina Gartens Easy Cranberry Apple Cake; a saucy fruit bottom covered by a dense cake, in a November issue of “Womans World” (I admit to a strange liking for that magazine even still), I cut that page out and knew I would make it someday.Well, it took me about 6 years or so, but I have finally made it. And, oh…..my…gosh…. I am totally in love!

You all know I don’t rhapsodize over foods that often. I’ll say, “this was wonderful” or even “this was amazing”, but then I leave it at that. But not this time.. This time I am telling you that you have got to make this cake. It looks so simple when you read the recipe and when you see the finished cake…. just a homey little cake. But once you try it, if you have any love for cranberries, you will find yourself planning out how to store many extra bags of cranberries this season so you can continue to have this year round. It is sooooo good! I’ll be making this for Thanksgiving, for Christmas, for groundhog day, for Herbert Hoovers birthday, when the groundhog sees his shadow (or when he doesn’t)ย  I changed this enough to make it more to my families liking. Not enough to warrant saying it’s no longer Inas recipe, but as uppity as it may sound to some, I honestly feel that what I did only made this better. The original recipe only called for cinnamon (and a fairly scant amount) in the fruit part. I added extra cinnamon, extra orange zest, some cloves and used dark brown sugar. I also used about 1/2 cup more of chopped apples. The cake part was also fairly plain, not that that’s a bad thing. But I added some extra cinnamon to it as well as some orange oil (you could use orange zest if you don’t have orange oil) and extra vanilla and that was enough to make it go from good to “yum!”. The cake is unleavened, so it’s dense like a pound cake. Ina always calls for extra large eggs, which I never have, so when I use one of her baking recipes, I sub in an extra yolk for every two extra large eggs. The sweet, moist cake combined with the sweet tart fruit is amazing. Throw some lightly sweetened whipped cream on it and it takes it totally over the top.

You know the drill…. but I really stress it this time! GIT TO COOKIN’!

Cranberry Apple Cake

  • 1 12 ounce bag fresh cranberries
  • 1 1/2 to 2 cups chopped tart apple (it called for peeled, I didn’t bother peeling.)
  • 1/2 cup dark brown sugar
  • 2 tablespoons orange zest
  • 1/3 cup orange juice
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ground cloves
  • 2 eggs, room temp
  • 1 cup sugar
  • 1 egg yolk
  • 1/2 cup unsalted butter, melted and cooled somewhat
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon orange oil (or 1 tablespoon orange zest)
  • 1/4 cup sour cream
  • 1 cup flour combined with 1/4 teaspoon salt and 1 teaspoon cinnamon
  1. Preheat oven to 325 degrees. Lightly grease a ten inch pie plate, if, like me, you don’t have that, use a DEEP 9 inch cake pan. Not the typical shallow kind but one at least 1 inch deep. Wilton makes them for a good price. You could also probably sub a 13×9 pan, but watch your bake time.
  2. In a medium bowl, combine the cranberries, apples, brown sugar, orange zest, orange juice,ย  cinnamon and cloves. Let sit while you make the batter.
  3. In a medium bowl, using a hand mixer on medium, beat the eggs for two minutes. Add in the sugar, butter, vanilla, orange oil (or zest), and sour cream. Beat just until combined.
  4. On low speed, add in the flour mixture. Beat just until combined.
  5. Pour the fruit mixture into the prepared pan. Smooth the top, then pour the batter over the top of the fruit. Smooth again.
  6. Bake at 325 for 55 to 60 minutes or until a skewer inserted in the middle comes out clean and the fruit is bubbly at the edges. Serve warm or at room temp. Then plan on making another. And another.

Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.

Easy Caramel Apple Granola

 

Easy Caramel Apple Granola

Easy Caramel Apple Granola

Back when I was a kid (yeah, yeah, when dinosaurs roamed the earth and we wrote by chiseling on stone tablets), cereal was so much more fun. No one was worrying about whether it was gluten free, because no one knew what the heck gluten was. There was no panic over HFCS being used in cereals because we had the good stuff in our cereals… real sugar! Parents didn’t make their children start their days with food that was approved by our presidents wife (wth is up with that crap, anyway?); food that would carefully begin their days with a perfect balance of nutrients so that little Joey could go kick little Bobbys ass out on the playground when no one was looking because little Joeys mom and little Bobbys mom were in a feud over whose youth soccer league was better.
Nope… when I was a kid, we had far more fun being..well, kids. We ate Pop Tarts for breakfast (for the record, no, my son does not eat pop tarts for breakfast and yes, I know that makes me hypocritical. Ask me if I care. ๐Ÿ˜€ ), followed by a heaping bowl of something like Kaboom… aka round sugar shapes disguised with a bit of grain. Or maybe King Vitamin, aka, round sugary shapes disguised by a vitamin or two. Then there was the really fun stuff like Count Chocula, which one can only get now during the Halloween season (when the heck did Halloween become big business and even GET its own season, btw?) or one of my favorites, Super Sugar Crisp, well named because sugar made up 95% of its ingredients. In other words, damn, it tasted good! Now however, they have changed the name and the ingredients because the word sugar makes everybody freak out.
Did I forget to mention that was a child, we also played outside unattended, even after dark, and the police weren’t called on our parents, that if we acted up at school, our parents didn’t go in and blame the teacher, but actually disciplined us for what we did wrong and lets not forget the ever reliable, we walked five miles to school… uphill…. both ways.
All that being said, even when I was a kid, one of my favorite cereals has always been any type of granola. Granola has always had this strange rep as healthy. But guess what… it rarely is ๐Ÿ˜€ It has its good points nutritionally. Since it has a high proportion of fruit, nuts and grains, it has a fair amount of fiber and protein. But that comes with a price. It is also very calorie dense and if you use it like a “normal” cereal and just pour it in a bowl and douse it in milk, you will most likely end up with a 600 calorie bowl of breakfast. It’s better to use it more sparingly; portioned out for the kiddos or yourself in a baggie or mixed into yogurt, spooned over some ice cream or served as a snack with some cheese and fresh fruit.
When I got the idea for this granola, I was sure I would find 500 other incarnations of it online. But lo and behold, while there are caramel apple desserts galore, there was not one caramel apple granola that I found in like 20 pages of Google search. (Edited to add- my brother informed me that yes, there ARE a bunch of them and I realized that what I had googled was what I had originally intended to call this- caramel apple PIE granola. There are none of those, but alas, I’m not original in the other name. *sobs* Brothers! Always have to ruin ones fun!!) Yay for a brief moment of being unique!! I also originally intended to make this completely from scratch, but changed my mind. There are a TON of tasty, plain granolas out there for a decent price that are easily doctored up so I just rolled with that idea. I used my favorite plain granola- Cascadian Farms Fruit And Nut Blend. Then I added some salted caramel sauce (Trader Joes brand, but feel free to use homemade and to use a plain caramel sauce rather than salted), some chopped dried apple slices, some dried cherries, some roasted pistachio pieces for a bit of protein and crunch, mixed it all together and baked it for long enough to “set” the caramel. Let it cool, break it up and voila, you have the perfect snack!

You know the drill… ๐Ÿ™‚

Caramel Apple Granola

  • 4 cups (one 13.5 ounce box) of your favorite plain granola
  • 2 cups chopped dried apple slices (about 1.5 bags)
  • 2/3 cup dried tart cherries
  • 2/3 cup roasted pistachios (no shell)
  • 1 1/4 cups caramel sauce (homemade, store bought, salted or not; your choice)
  • whatever else makes you happy in the way of nuts or fruit. You could also add about 1/4 cup of flax or chia seeds or some wheat germ
  1. Preheat oven to 325 degrees. Lightly grease a baking sheet with cooking spray.
  2. In a large bowl, combine all dry ingredients. Drizzle the caramel sauce over the top and using either a large wooden spoon or just your hands, mix it all together until the granola is evenly coated.
  3. Spread out onto the prepared baking sheet. Bake at 325 for ten minutes. Take out of the oven and break the granola up turning the pieces over, as the bottom will be getting crispy. Bake for ten more minutes at 325. Don’t over bake this. Remember, the granola was already ready to go. You are just baking this to set the caramel.
  4. Place the pan on a rack to cool completely. When cool, break this up into bite sized pieces (or chunks if that’s the way you roll… I tend to prefer smaller pieces so I can use it in yogurt). This is NOT a completely dry granola. It will have a slightly tacky feel even after baking because of the caramel sauce.
  5. When this is 199% cool, store in a tightly covered container.

Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.

Cinnamon Sugar Crusted Applesauce Bread

Cinnamon Sugar Crusted Applesauce Bread

Cinnamon Sugar Crusted Applesauce Bread

 

My youngest child started Kindergarten this year. He also turned six the first of this month. If you’re a parent, you know what it’s like to see your littlest being not so little anymore. You are torn between being so proud of their accomplishments and teary eyed because the last little baby is gone. For me, that’s a definite gone. No more babies here. I’m 50 and at this age, I can’t imagine starting over, no matter how tempting it may be. As it is, when Joshie (also known as “Boo”, “Boo Berry”, Boo-Boo”, “Boo Of Boo-ness”, “Joshie Of Joshie-ness” and “Berry Of Boo-ness”…. hey, what family doesn’t have weird endearments for each other? Quit laughing at us. ๐Ÿ˜› ) graduates high school, I’ll be in my 60’s! YIKES!

When Josh started school, one of the first things he “learned” was how to sit in class (a way I don’t agree with by the way because it promotes back pain and bad posture, but that’s neither here nor there right now ๐Ÿ˜€ ). It’s called “Criss Cross Applesauce”. My older kids are quite a bit older than he is (think mostly grown and married) and I don’t recall them sitting that way or certainly not having what Urban Dictionary calls “the pansy name for sitting cross legged” for it, lol. So now any time I use applesauce in any way, that phrase pops into my head. That is though, preferable to what used to pop into my head- “pork chops and apppppleeesauceeee” from an old Brady Bunch episode. Yes, yes I am old, thankyouverymuch.

On that note, as I totally show my age…. this bread is quite yummy. Very homey, the perfect breakfast bread or after school snack. It’s moist, sweet, but not overly so, with a nice touch of spice. The cinnamon sugar topping as well as the walnuts inside the bread adds a wonderful bit of texture to this to keep it from being one dimensional. This makes 2 loaves, but it’s easily cut in half, though why bother doing so? The loaves aren’t huge and it lasts a fair amount of days wrapped well ๐Ÿ™‚

You know the drill… ๐Ÿ™‚

Cinnamon Sugar Crusted Applesauce Bread

  • 1 cup unsalted butter, room temp
  • 1 cup dark brown sugar
  • 2 eggs
  • 2 1/2 cups sweetened applesauce (one 24 ounce container)
  • 1 tablespoon vanilla extract
  • 4 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoons salt
  • 1 tablespoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1 cup raisins
  • 1 cup chopped toasted walnuts
  • For the topping- 2/3 cup sugar combined with
  • 1 tablespoon cinnamon
  1. Preheat oven to 350 degrees. Spray two 8 inch loaf pans with a flour/oil baking spray; that or grease and flour the pans. In a medium bowl, whisk to combine the flour, baking powder and baking soda, salt and spices.
  2. In a large bowl, cream together the butter and brown sugar for about 4 minutes, scraping the bowl as needed.
  3. Add in the eggs, beating well. Add in the applesauce and vanilla, beating on low speed (this will splatter otherwise) until well combined.
  4. Add in the flour mixture and either on low speed with the mixer or using a sturdy wooden spoon,ย  combine until mixture is just combined. A few small lumps are fine, just no apparent floury areas. Stir in the raisins and walnuts.
  5. Divide between the two prepared pans. Sprinkle the cinnamon sugar mixture over the top of the loaves, gently pressing down. If you don’t use it all, just store it in a small container. It’s great on toast or even in coffee.
  6. Bake at 350 for about 60 minutes or until a skewer inserted in the middle comes out clean.
  7. Let cool in the pan for ten minutes then carefully invert onto a rack to finish cooling. You WILL lose some of the topping. Just scoop it up and sprinkle it back on the bread.

Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.

 

Caramel Apple Pie Bread With Streusel Topping

Caramel Apple Pie Bread With Streusel Topping

Caramel Apple Pie Bread With Streusel Topping

 

I remember when I was a child… or maybe I’ll be poetic and say, “I be remembering when I was but a wee tyke”. No, that doesn’t work. I feel like I should be wearing a Leprechauns outfit and eating Lucky Charms. So… I remember when I was a child, back in the Stone Age. Every Autumn our school would start selling caramel apples, or “Affy Tapples” as they were named. Yes, that was the specific brand name. I think they are still available in the Midwestern area. I always loved when they came around. End of the school day, there people would be, small booth set up in the school lobby, selling Affy Tapples for 25 cents. I would wager that the kids today pay a dollar or more for theirs; damned inflation. But, I would go there, tarnished quarter grasped in my dirty little hands and then I got it…. that much loved apple. Is there anything better in Autumn than a caramel apple? You get that tart juicy apple dripping down your chin, a blanket of sweet chewy caramel that gets stuck in your teeth and then the crunchy peanuts. The perfect treat when it comes to a mix of flavors and textures.

I wanted to recreate that experience with this bread, with one exception. I don’t use nuts a whole lot, one, because I am not a huge fan, though I have my times when I like them and two, I just can’t eat them much anymore, what with aging teeth lol. So no nuts in this bread. You could easily add a half cup or so of your favorite nut (would have to be salted chopped peanuts to be authentic though) to the batter.

This is a really good quick bread that goes together fairly quickly. One tip though- don’t shred your apples until just before you get to the step of adding the flour to the batter or they may have time to turn brown. It doesn’t take long for an apple to oxidize at all.ย  Sweet, moist, great for dessert or a quick breakfast. Have some hot coffee waiting, or tea if you’re like me, and enjoy.

You know the drill…. ๐Ÿ™‚

Caramel Apple Pie Bread

  • 1/2 cup (one stick) unsalted butter, room temp
  • 1/2 cup dark brown sugar
  • 1/2 cup sugar
  • 1/2 cup buttermilk mixed with 2 teaspoons baking powder (Don’t mix this till just before you need it or you could end up with a volcanic science experiment hehe)
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1 1 /2 teaspoons Cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 2 cups shredded tart apple (I used Granny Smiths and just shredded them on a box grater, I also didn’t peel mine; feel free to peel yours if you want, but there’s really no reason to do so) (remember; shred just before using so they don’t turn brown)
  • 1/2 cup raisins
  • 1 cup quartered Werthers Baking Caramels (takes about 20 caramels to get that amount)
  • Streusel-
  • 1/4 cup dark brown sugar
  • 3 tablespoons flour
  • 1/2 teaspoon cinnamon
  • 2 tablespoons unsalted butter, cold
  1. Preheat your oven to 350 degrees. Grease a 9 inch loaf pan and set aside.
  2. Make your streusel first and set it aside until ready for it- In a small bowl, combine the brown sugar, flour and cinnamon. Using a pastry blender or your fingers, cut in the softened butter until the mixture is crumbly.
  3. In a medium bowl on low speed with a hand mixer, beat the butter until creamy. Add in your sugars and beat well. Add in the eggs and vanilla extract. beat well.
  4. Add in the buttermilk/baking powder mixture. Mix well (darn, I’m using that phrase a lot)
  5. Dump in the flour, salt and spices. On low speed, mix just until combined.
  6. Gently fold in the caramels, the apples and the raisins. Pour the batter into the prepared pan.
  7. Sprinkle the top of the bread with the streusel.
  8. Bake at 350 degrees for 60 to 65 minutes or until a skewer inserted into the middle comes out clean. A small bit of moist crumb is ok; liquidy is NOT.
  9. Let cool in the pan for about 20 minutes, then turn out onto a rack to finish cooling. Be aware, this one is touchy to unpan due to the streusel. Make sure you have it totally loosened before trying or most of the streusel is going to end up on your counter and not on the bread.

Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.

 

 

 

 

Apple Cinnamon Gooey German Butter Cake

Cinnamon Apple Gooey German Butter Cake

Cinnamon Apple Gooey German Butter Cake




I think I’ve mentioned before (probably many times. I’m getting old and forgetful. Hey, did I mention that I’m getting old and forgetful?) that I was lucky enough to live in Germany for three years in the mid 80’s. Yes, I’m well aware that many of you were barely crawling in the mid 80’s. Just get me my Geritol and call me Granny.

I had my first two children while there and when my oldest was little, one of my favorite things to do was to go to the local Konditorei and by a pastry or nine two. My sons favorite was always one that was similar to American Mallomars but 900 times better. It had a thin wafer bottom covered with a mound of fresh soft marshmallow then coated in chocolate. It was delicious.

My favorites however were anything gooey, messy and preferably with crumbs on or in it. No way to go wrong with gooey and/or streusel, now is there?

German Butter Cake is one of those desserts that you can also serve for breakfast based simply on the fact that it resembles a coffee cake/crumb cake and it is a yeast based cake. Anything with yeast means it’s a bread and you canย always serve bread for breakfast. This gooey cake is, as I said, yeast based instead of baking powder, but don’t let that scare you away. It’s extremely easy to toss together. The most time consuming part of this recipe is peeling, slicing and sauteing the apples. The rest is pretty much wham, bam, thank you ma’am.

This isn’t the prettiest cake but it’s delicious. I covered the base with a layer of sweet buttery sauteed apples before I coated it all with the crunchy, crumbly topping. The topping stays partly gooey, as it’s supposed to, but it also get a nice crunchy, crackly edge.

Serve this as it or with a scoop of vanilla ice cream. You’ll devour it no matter what. ๐Ÿ™‚

You know the drill… git to cookin’!

Apple Cinnamon Gooey German Butter Cake

  • Cake-
  • 1/4 cup sugar
  • 1/4 cup unsalted butter, room temp
  • 1/4 teaspoon salt
  • 1 egg
  • 1 packet dry yeast
  • 1/2 cup milk, warmed to between 110-115 degrees
  • 2 1/2 cups flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon each of cloves, cardamom and nutmeg
  • 1 tablespoon vanilla extract
  • Apples-
  • 4 small Granny Smith (or other tart) apples, peeled and thinly sliced
  • 4 tablespoons unsalted butter
  • 1 teaspoon cinnamon
  • 1/4 cup sugar
  • Topping-
  • 1 cup unsalted butter, room temp
  • 2/3 cup flour
  • 2 cups sugar
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon Fiori De Sicilia flavoring (optional. If you don’t have it, don’t sweat it)
  • 2 eggs
  1. Start your apples first so they have time to cool. In a medium pot, melt your butter. Add in the sliced apples and cinnamon. Cover the pot and saute the apples over low heat until the apples are crisp tender.
  2. Toss in the sugar, mix well and crank the heat up to medium. With the cover off, saute until they start to caramelize, about 5 minutes. Remove from the heat and let cool.
  3. Dissolve the yeast in the warm milk. Let sit for five minutes.
  4. For the cake, in the bowl of a stand mixer (this can all be done by hand or hand mixer if need be), combine the butter, sugar and salt. Mix on low speed until creamy. Add in the milk mixture, then the egg and vanilla extract, then the flour and spices.
  5. Put your dough hook attachment on and let it knead the dough for a minute or two. It is not a dry dough, so expect it to be a bit sticky and tacky. Remove it to a small bowl and let it rise until double, about one hour.
  6. In the stand mixer bowl with the beater hook, combine the butter, flour and sugar. Mix on low for a minute; just to get it all combined.
  7. Add in the eggs, vanilla and Fiori De Sicilia (if using). Beat at low speed until you have a mixture that rather resemble s crumbly cake batter. Set aside.
  8. Spray a 13×9 inch pan with cooking spray. Punch the dough down and then press it onto the bottom and half an inch up the sides of the pan. Pour the cooled apples and any saucy mixture in the pot over the top of the base. Use your fingers to arrange the apples so they cover the bulk of the dough.
  9. Carefully spread the topping over the dough, taking care to not move the apples all over the place. After this is done, let the cake alone for 20 minutes or so so that it can rise a bit. Preheat your oven to 375 degrees.
  10. bake the cake at 375 degrees for about 20 to 25 minutes, just until the base is cooked through and nicely golden brown. The topping will still look gooey. Thus the name ๐Ÿ˜›
  11. Let cool for about 20 minutes before trying to cut it or it will just ooze everywhere and you’ll end up with half the topping in the pan rather than on the cake.

Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.

 

 

 

 

Caramel Apple Toffee Dip

Caramel Apple Toffee Dip

Caramel Apple Toffee Dip

My family has a serious apple addiction. We are equal opportunity fruit lovers but apples always seem to be eaten the most by the guys in the house. Well, except for my husband for whom fruit means Blueberry flavored coffee, though I CAN get him to eat some if it’s cooked or covered in homemade caramel :-P. We’re working on the line between good for you and dessert with him. But the rest of us love it. As I age, I unfortunately have to cut my apples up before I eat them because aging teeth and jaws don’t do whole ones well lol. I look like a mouse trying to eat an elephant wholeย  Excuse me while I go get my walker and take some Geritol, you young whippersnappers!

Which brings this dip into play. There are variations ofย  this all over the web. I won’t claim to be the first nor will I claim that the changes I made make this into an entirely new dip and oh my gosh, I’m unique! Lol. That wasn’t the point. I saw it, I thought it sounded yummy and figured some of you would like it too. I DID make some changes, one of which was to add some Kahlua to this, making it a perfect treat for an adult Halloween party or a fruit tray some other time of the year (Christmas buffet maybe?). But you can easily omit the booze and make this kid friendly. Just pour the small amount of Kahlua into a cup and drink it yourself. ๐Ÿ˜€ See how I make your day better? I also added some caramel bits to it to make this even more of an Autumnal treat. The toffee chips and the caramel combine so well with the apple slices. The original recipe called for cream cheese but 1) I adore Mascarpone and 2) I had some I needed to use up, but feel free to sub cream cheese in this. This is good when it’s first made but it’s even better when the flavors have time to meld and the toffee chips get softer. YUMMY! Also, this isn’t just good with apples. Try some on a cinnamon bagel or one of the limited edition (out right now) Pumpkin Spice Bagels. Oh, my gosh, it’s good. It kind of melts right into it and…*swoons*

You know the drill… git to cooking! Or erhmmmm, mixing in this case.

Caramel Apple Toffee Dip

  • 8 ounces mascarpone or cream cheese, room temp
  • 1/4 cup dark brown sugar
  • a scant 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons Kahlua (optional)
  • 3/4 cup toffee bits (in the baking aisle near the chocolate chips)
  • 1/2 cup Kraft Caramel Bits
  • sliced apples for dipping (dip them in a lemon juice/water mix to prevent browning)
  1. In a medium bowl, combine the mascarpone (or cream cheese), both kinds of sugar, the vanilla and the Kahlua if using. Beat well, until smooth and creamy.
  2. Fold in the toffee bit and the caramel bits.
  3. Sprinkle top with more toffee bits and caramel.
  4. Serve with the apples for dipping or just sit down in front of the TV with a spoon and the bowl. I won’t tell. But I’m also not buying you any new fat girl pants. Just sayin’.

Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.

 

 

 

 

Caramel Apple Bread Pudding

Caramel Apple Bread Pudding

Caramel Apple Bread Pudding



I’ve said before, and will probably say again because I’m getting old and like redundancy, that I used to have a love/hate relationship with bread pudding. Back before the world grew so much smaller (or larger depending on ones perspective) with the internet, recipes for bread pudding consisted of stale white bread, soaked in a custard base of plain milk. Raisins and cinnamon were usually added and then it was baked. British nursery food to the max. Great thing to feed a small child who likes bland or an invalid or say, someone with no taste buds who is also blind and can’t see the mushy mess in their bowl. The rest of us however would probably prefer something with a little oomph to it, some flavor, more than just soggy bread. And nowadays you can find whatever kind of bread pudding trips your trigger, including savory ones for that matter. But I prefer the sweet kinds for the most part.

So, being the time of year it is, I wanted to make one that fits the season and the flavors people love this time of year. If I do say so myself, I outdid myself with this one. This is sweet but not too sweet, crispy at the edges, covered in delicious satiny caramel as well as caramel bits inside plus tart sauteed apples all through it. This is damn good! It makes a ton though (you have to remember I have teen boys lol) so cut it in half if you’re not feeding a small country. I got a 2.5 quart baking dish and 3 ramekins from this. When I invent, I invent big lol.

You know the drill… ๐Ÿ™‚

Caramel Apple Bread Pudding

  • 8 large apples, peeled and chopped into bite sized chunks (I used Braeburn apples)
  • 1/2 cup unsalted butter
  • 1/2 cup sugar
  • 1/2 cup cream
  • 1 teaspoon cinnamon
  • 1 loaf Kings Brand Hawaiian Bread, cut into about one inch pieces
  • 6 eggs
  • 1 1/2 cup heavy cream
  • 1/2 cup milk
  • 1 tablespoon vanilla extract
  • 1/2 cup sugar
  • 1/2 cup dark brown sugar
  • 1 jar ( 12.25 ounces) caramel topping (or you can make homemade caramel sauce I simply went the easy route this time)
  • 1 bag Kraft caramel bits
  1. In a large pan, melt the butter. Add in the apple chunks and over medium heat, stir to blend with the butter. Cover the pan and turn the heat to medium low (about 3 on an electric stove). Let the apples cook until soft and about half of them have broken down and turned saucy. Stir in the cinnamon.
  2. Add the 1/2 cup sugar into the pan. Stir well. Pour in the 1/2 cup cream and cook over medium heat until the cream has cooked into the apples.ย Remove from heat and set aside.
  3. In a large bowl, beat the eggs until foamy. Pour in the 1 1/2 cups heavy cream, 1/2 cup milk and the vanilla extract. Whisk in the 1/2 cup sugar and 1/2 cup brown sugar. Dump the bread pieces into the cream mixture and stir well. Press down with a spoon to make sure all the bread is submerged in the liquid. Let sit for anywhere from 30 minutes to 60 minutes.ย  Pour the bag of caramel bits into the bread mixture and stir well.
  4. Meanwhile, preheat oven to 325 degrees. Grease either a 3 quart baking dish or a 2.5 quart dish and 3 8 ounce ramekins with butter.
  5. Pour half the pudding into the prepared pan(s). Cover with half the jar of caramel topping. Cover with another layer of pudding and more caramel sauce. If doing a 3.5 quart dish and ramekins, I’d suggest filling the ramekins first so you don’t end up with too much in the baking dish. Put a 13×9 inch pan half filled with hot water on the bottom rack of the oven.
  6. Bake pudding at 325 degrees for about 45 to 55 minutes for the ramekins (if you insert a butter knife in the middle and twist it, there should be no liquid there, just a moist pudding) and 90 minutes for the baking dish (same test for doneness)
  7. Let cool a little and serve warm, drizzled with more caramel sauce. Can also be served chilled. Reheats well in the microwave.

Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.

 

Caramel Apple Snack Cake

Caramel Apple Snack Cake-001

…Or dessert cake, or breakfast cake, or eat this when the kids aren’t looking cake, or late night snack cake or..well, you get the idea. I mean it has apples in it so it can be for ANY meal, right? So what if the apples are really a can of pie filling and they are surrounded by ooey gooey bits of caramel!

I know I’ve mentioned before that I have never been one to cook by the seasons. If I want Pumpkin Bread in July, I’m having pumpkin bread. If I want to grill out in January, I grill out. Hey, I never claimed sanity. So when I decided to make something appleyย  (what? Appley is a word… honest it is!) for my husband because he loves apple desserts, I didn’t give a darn that according to blogger standards, the time for apple desserts is in the Autumn. I’m a rebel! A rebel I say!!! Or something like that.

Right away,ย  I knew what I wanted to do. I have a recipe from Food.com that I use often for Chocolate Covered Cherry barsย  that my husband loves. So I played around with it and changed it to apple. I then added a healthy disgustingly large dose of caramel and a bag of cinnamon chips. I have to admit, this is really good. Not fancy by any means but so darn yummy! It’s moist, filled with apples and caramel and cinnamon chips. The edges are slightly crispy and sticky from the caramel and you never get the same bite twice. this one has apples, this one caramel, this one both and so on. This is a great family dessert and one I know I’ll be making again…probably tomorrow ๐Ÿ˜€

Caramel Apple Snack Cake

  • 3/4 cups butter, room temp
  • 2 eggs
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 can apple pie filling
  • 1 bag cinnamon chips
  • 1 bag caramels, cut into quarters
  1. Preheat oven to 350 degrees. Grease and then line a 13×9 inch pan with parchment paper. Grease the parchment paper well.
  2. In a large bowl, combine the butter, sugars, vanilla and eggs. beat well
  3. Combine the flour & baking soda in a small bowl. Combine with the butter mixture.
  4. Fold in the apple pie filling, cinnamon chips and caramel pieces.
  5. Spoon into the prepared pan. Bake at 350 for about 35 to 40 minutes or until top is nicely golden brown and a wooden skewer inserted in the middle comes out clean.
  6. This is good warm, served with ice cream or room temp..or cold..or frozen stiff..or boiling hot..or…or..or..


Print Friendly and PDF