Thursday, November 25, 2010
Caramel Apple Cake
I normally don't have a problem in dishing out beautiful stuff from the kitchen without dying to gum down huge portions of it. but i DID have a problem with this cake. you're gonna love it and your family and friends are gonna love you for it. what's given right below is my version of the original recipe sourced from the magazine mentioned. i got it from big fat baker's blog that was linked to some other blog i don't remember now. those who have a lot of time to pad around your kitchen can very well try the original one. those who have just about a little time like me can wheel in my version of the recipe. it's TOO GOOD NOT TO TRY!!
I adapted the recipe like this and produced a gorgeous feast for our palate so much so that my terribly fussy girl too had portions of it.
2 apples (cored, peeled and chopped into moderate slices)
2 1/2 cups all-purpose flour
1/2 tsp baking soda
1-1 1/2 tsp ground cinnamon
1/2 cup ajanta cream (this is slightly thicker than amul fresh cream; use your local brand)
1/3 cup fresh orange juice
1 1/2 cups powdered sugar
3 large eggs
Puree the apples by running it in the grinder with 4 tbsp water. i don't like apple pieces in my cake. beat butter and sugar till smooth. in a separate bowl blend the cream, orange juice, vanilla extract. sieve the flour, baking powder, baking soda, cinnamon and keep aside. beat the eggs one at a time into the butter-sugar beaten mix. add half the flour followed by half the cream-orange juice mix. beat again. add the remaining half of the flour mix followed by the cream mix. continue beating. add the apple puree. beat to a final smooth batter. pour in a greased cake tin and bake till done.
granulated sugar-1/2 cup
cornflour-11/2 tbsp (dissolved in 1/2 cup water)
softened butter-11/2 tbsp
ajanta fresh cream-1/2 cup
In a thick bottomed pan add the sugar on medium or medium high flame. after 2-3 mins add the cornflour in water. avoid stirring for a while. then stir it in from the sides occasionally. it doesn't burn so allow it to happily simmer. when it starts turning amber colour add the cream and butter. it may sizzle a little too heavily but it's not scary. keep stirring to blend well and turn off the flame. continue stirring till well-mixed. pour it hot over the cake. jab the cake at different points if you want the sauce to slide inside. and well, wait and see how fast it vanishes!!!
Adapted from Food Network Magazine’s Caramel Apple Cake
For the Caramel:
• 1 1/2 cups sugar
• 2 1/2 Tbsp light corn syrup
• 2 Tbsp unsalted butter, plus more for the pan
• 1/2 cup heavy cream
For the Cake:
• 2 Apples (Granny Smith, Golden Delicious, or Crispin)
• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 cup sour cream
• 1/3 cup fresh orange juice
• 1 Tbsp vanilla extract
• 1 stick unsalted butter, softened
• 1 1/2 cups sugar
• 3 large eggs
• 2/3 cup Boiling Water
Butter a 3 inch deep, 8 or 9 inch diameter cake pan.
Prepare the Caramel. In a deep saucepan over medium-medium/high heat, combine the sugar and corn syrup until the sugar melts and the mixture turns a deep amber color. Be careful, because the mixture will be extremely hot. Turn down the heat to medium and carefully add the butter and cream. Be prepared that the mixture will bubble up vigorously. Stir with a long-handled spoon for about 3 minutes, until combined.
Allow the caramel to cool for a minute. Reserve 1/2 cup of the caramel in a container. Pour the remaining caramel into the cake pan. Allow the caramel to set for 20-30 minutes.
Preheat oven to 350 degrees.
Slice both apples into thin pieces. When the caramel has cooled, arrange the apple slices in an overlapping ring around the edge of the cake pan. Chop up the remaining apple slices and set aside.
Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside. In a separate small bowl, mix together the sour cream, orange juice, and vanilla. Set aside. Use a hand mixer to beat together the butter and sugar until light and fluffy. One at a time, beat in the eggs. Then, add half of the flour mixture, followed by half of the sour cream mixture. Continue beating to combine. Add the remaining half of the flour mixture and remaining sour cream. Beat until combined.
Stir in the 2/3 cup of boiling water, until the batter is smooth.
Pour the batter into the pan. Sprinkle the top of the batter with the chopped apples.
Bake for about 1 hour and 20 minutes, until the top is golden brown and the cake springs back when gently pressed. Cool completely in the pan.
To serve, bring about an inch of water to a boil in a large saucepan or skillet (with a wider diameter than the cake pan). Turn off the heat and place the bottom of the cake pan in the hot water. Allow the pan to sit in the hot water for 5-7 minutes to soften the caramel. Then, run a knife along he edges of the cake to loosen and invert the cake over your serving plate. Microwave the caramel for a few seconds at a time until it is softened. Drizzle the remaining caramel over the top of the cake. Serve immediately.