In my part of the world we are moving into fall. As much as I did not want to say goodbye to summer, I welcome the cooler weather. We actually had a few days this week with morning temperatures in the 60’s and afternoon highs in the mid 80’s. With the weather getting a little cooler and the holidays just around the corner, it is no wonder I am in the baking mood. I love baking this time of the year. There are so many delicious fall recipes out there with all my favorite’s …apples, pumpkin, sweet potatoes …and spices …cinnamon and nutmeg, just to name a few. So in honor of this week being the first official week of fall, I made a wonderful Apple Cake for my family and I am also bringing it to Fiesta Friday!
I found this cake to be very moist and flavorful, with apples and honey and just a hint of cinnamon …and oh how wonderful the aroma while it was baking in my oven!
This is an easy cake to make and goes so well with everything. You can serve it for breakfast as a coffee cake, great for brunch ….or as a an afternoon dessert with coffee or tea, anytime please! I know my family really enjoyed this and I hope you and the crowd over at Angie’s, The Novice Gardener will too!
Happy Baking Everyone!
Apple Cake with Caramel Drizzle
By: Arl’s World
1/2 cup butter, softened
3/4 cup honey
1/4 teaspoon vanilla
1 1/4 cups whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups shredded peeled apples (about 2 medium apples)
Heat oven to 350°F. Spray 9-inch round cake pan with baking spray and coat lightly with flour.
In large bowl, mix butter and honey; beat in eggs, one at a time. Stir in vanilla, flour, baking soda, cinnamon and salt. Stir in apples. Spoon into pan.
Bake 35 – 40 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan to cooling rack. While still hot, I drizzled on some caramel topping. Cool 10 minutes longer and lightly sprinkle with powdered sugar.
Caramel Drizzle (Recipe from The Pioneer Woman) Love her recipes!
- 1 cup Brown Sugar
- 1/2 stick Butter (4 Tablespoons)
- 1/2 cup Half-and-half Or Cream (cream Will Make It Thicker)
- 1 Tablespoon Vanilla
- Pinch Of Salt
Mix all ingredients in a medium saucepan over medium-low to medium heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Turn off heat. Serve warm or refrigerate until cold.
If sauce is thin, just continue cooking for a few more minutes.
Notes: The original cake recipe called for 1 1/4 cups all-purpose flour and 1 cup sugar. I substituted honey for sugar on my quest for a “less sugar” lifestyle and I used whole wheat pastry flour. Also I cut the cooking time down from 45 minutes to 35, as using the honey makes it brown faster. Also, some have said to also lower your temperature by 25 degrees. I did not do this, but I did watch my time carefully and did notice that it did cook faster than the recipe stated because of the substitutions I made.