If your new to baking, this recipe Apple coffee cake with maple-caramel is delicious and perfect for celebrations; Birthdays, Thanksgiving, Christmas. It taste delicious and it looks amazing.
Total time:1 hour 20 minutes
Makes:8 to 10 servings
INGREDIENTS
butter for baking pan
2 apples (we used Pink Lady and Gala)
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
pinch ground cloves
1/2 cup unsalted butter, at room temperature
3/4 cup brown sugar
3/4 cup granulated sugar
3 eggs
1/2 tsp vanilla
1 cup sour cream
TOPPING
1/3 cup maple syrup
1/3 cup brown sugar
pinch salt
1/3 cup whipping cream
1/2 cup chopped, roasted and salted cashews
DIRECTIONS
1. Preheat oven to 350F. Grease and flour the inside of a Bundt pan or angel food cake pan
2. Peel, core and grate apples. Set aside.
3. Stir flour with baking soda, salt and spices. Set aside.
4. Beat butter with sugars using an electric mixer until creamy, about 2 min. Add eggs, one at a time, beating between each addition. Beat in vanilla. Gradually beat in one-third of flour mixture just until blended, then half of sour cream. Repeat additions, ending with flour mixture. Stir in grated apple.
5. Spoon batter into pan, smoothing the top. Bake in centre of oven until golden and a tester inserted into centre of cake comes out clean, 50 to 55 min. Cool in pan on a rack for 10 min, then invert cake onto a cooling rack to cool completely.
6. Combine maple syrup, sugar and salt in a small pot over medium heat. Stir until sugar is dissolved. Bring to a boil, then reduce heat to low and simmer for 2 min. Add whipping cream and bring back to a boil.
7. Reduce heat and simmer, stirring occasionally, until caramel is thick and deep golden, 10 to 12 min. Remove from heat and let cool completely.
8. Drizzle cooled cake with topping and sprinkle with cashews before serving.
Originally published in the Walmart Live Better Fall 2013 issue / Photo: Vince Noguchi
