Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups peeled and diced apples
- 1/2 cup chopped walnuts
- 1/2 cup caramel sauce
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Parchment paper
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Fold in the sour cream, apples, and walnuts.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
9. Drizzle the caramel sauce over the top of the cake.
Time:
Preparation Time: 15 minutes
Cooking Time: 40-45 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 350
Fat: 14g
Carbohydrates: 49g
Protein: 5g
Substitutions for Ingredients
- Butter: Vegetable shortening, coconut oil, or vegan butter
- Granulated sugar: Brown sugar, coconut sugar, or maple syrup
- Sour cream: Greek yogurt or vegan sour cream
Variations:
- Add 1/2 cup of raisins or dried cranberries
- Substitute the walnuts with pecans or almonds
- Use different types of apples, such as Granny Smith or Honeycrisp
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar.
- Use a light hand when folding in the dry ingredients to the wet ingredients.
- Let the cake cool completely before drizzling with the caramel sauce.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat individual slices in the microwave for 15-20 seconds.
Presentation Ideas:
- Slice the cake into wedges and serve with a scoop of ice cream.
- Top with fresh whipped cream and a sprinkle of cinnamon.
- Drizzle with additional caramel sauce.
Garnishes:
- Chopped walnuts
- Caramel sauce
- Cinnamon
Pairings:
- Vanilla ice cream
- Fresh whipped cream
- Hot coffee or tea
Suggested Side Dishes:
- Roasted Brussels sprouts
- Baked sweet potatoes
- Sauteed green beans
Troubleshooting Advice:
- Make sure the butter is softened before creaming with the sugar.
- Use a light hand when folding in the dry ingredients to the wet ingredients.
- Let the cake cool completely before drizzling with the caramel sauce.
Food Safety Advice:
- Keep the cake stored in an airtight container at room temperature.
- Refrigerate any leftovers and consume within 3 days.
Food History:
The origin of the caramel apple cake is unknown, but it is believed to have originated in the United States in the late 19th century.
Flavor Profiles:
This cake has a sweet and tart flavor with notes of caramel, cinnamon, and nutmeg.
Serving Suggestions:
- Slice the cake into wedges and serve with a scoop of ice cream.
- Top with fresh whipped cream and a sprinkle of cinnamon.
- Drizzle with additional caramel sauce.
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Taste: Sweet, Creamy, Caramelized, Spiced, Fruity