Saturday, October 1, 2011

Apple Cake with Caramel Glaze

It is fall!! and time for some fall treats! Today is beautiful, auburn football is on and there is a wonderful fall breeze. The perfect day for apples. This is what inspired the apple cake with caramel glaze that i whipped up this afternoon. I think Evan's words when he tasted the cake says it all, "This is my new favorite cake!"

Serves: 12
2 eggs
1 cup unsweetened applesauce
1 cup apple butter (can be found in the jelly section of special stores- it is usually a mixture of apples, apple juice, apple cider and spices)
1/2 cup honey
1/3 cup canola oil
2 cups gluten free all purpose baking and biscuit mix (I used bob's red mill. You could easily substitute a non gluten free mix)
1/2 tsp baking soda
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/4 tsp salt

Preheat oven to 350 degrees. 
Place first 5 ingredients in the bowl of a mixer. Mix. Place rest of ingredients in mixer (flour through salt). Mix until just incorporated. Do not over mix. Stir all ingredients together by hand with a spatula, making sure to scrape bottom and sides of bowl to incorporate. 
Spray a bundt pan with cooking spray. Spoon cake batter evenly into pan.
Bake at 350 for 40-45 minutes. Cool for 10 minutes in pan and then turn cake out onto cake stand. Top with caramel glaze. Wonderful warm or at room temperature!

2 tbs unsalted butter
1/4 cup light brown sugar
2 tbs evaporated milk or whatever milk you have in your refrigerator (i used skim this time)
1 cup powdered sugar
1/4 tsp vanilla

Combine butter and brown sugar in medium saucepan over medium heat. Stir until butter melts and sauce is smooth, approximately 2-3 minutes. Add milk and let icing come to a gentle boil. Stir well and remove from heat. Stir in powdered sugar and vanilla. Whisk until glaze thickens and loses a little shine, approximately 1-2 minutes. Use a spoon to immediately drizzle over cake. 

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