Tuesday, November 26, 2013

dutch apple cake with caramel glaze

prep: 40 minutes
bake: 1 hour
oven 325 degrees
makes: 16 servings

7 apples 
3 cups unbleached all purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon freshly grated nutmeg
3 eggs
1 1/2 cups vegetable oil
1 cup packed brown sugar
1 cup granulated sugar
2 1/2 teaspoons vanilla
1 1/4 cups chopped pecans
1 recipe caramel glaze

1.  preheat oven to 325 degrees.  butter and flour a 13x9x2-inch baking pan, set aside.  peel apples, quarter, core, and cut each quarter in half lengthwise, then crosswise (16 pieces from each apple).
2.  in a medium bowl whisk together the flour, baking soda, cinnamon, salt, and nutmeg.  set aside.
3.  in a very large mixing bowl whisk eggs to combine.  whisk in oil, sugars and vanilla  until well blended.  gradually whisk in the flour mixture just until well blended.  fold apples and pecans into batter.  batter will be thick and just coat apples.  turn into prepared pan, spreading to edges of pan.  
4.  bake about 1 hour or until a toothpick inserted in the center of the cake comes out clean.  remove from oven and cool on a wire rack while preparing glaze.  spoon caramel glaze over warm cake. 

caramel glaze:
in a medium skillet melt 6 tablespoons unsalted butter.  add 1/3 cup packed dark brown sugar, 1/3 cup packed light brown sugar, 1/2 cup whipping cream, and a pinch of salt.  cook and stir until blended over medium-low heat for 2 minutes.  increase heat and boil 2 minutes or until dime-size bubbles cover the surface of the glaze.  remove from heat and cool slightly until glaze begins to thicken, about 5 minutes.  spoon over cake.  

*original recipe from mom via better homes and gardens 

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