Apple Cake with Caramel Glaze

Filling
2 C (8 oz/225 g) peeled/diced tart apples
1/3 C (2 1/3 oz/65 g) granulated sugar
½ t (1 g) cinnamon
2 T (16 g) cornstarch
2 t (10 ml) water
½ C (99 g) dark brown sugar
½ t (1 g) cinnamon

Cake
1/3 C (2 ½ oz/74 g) unsalted butter, room temp
¾ C (5 ¼ oz/149 g) granulated sugar
½ C (120 ml) applesauce
1 t (5 ml) vanilla extract
2 eggs, room temperature
2 ¼ C (11 ¼ oz/319 g) all-purpose flour
1 t (4 g) baking powder
1 t (4 g) baking soda
½ t (1 g) kosher salt
1 t (2 g) cinnamon
1 C (8 fl oz/245 g) sour cream, room temp

Glaze
2 C (8 oz/226) powdered sugar
1/3 C (80 ml) milk
1 t (5 ml) vanilla extract

Place oven rack in middle position and heat to 350° F (177° C). Spray a 9×13-inch baking pan with nonstick spray with flour. Set aside

Filling – In medium saucepan combine apples, granulated sugar, cinnamon, cornstarch and water. Heat on medium for 5-6 minutes until apples soften and liquid thickens. Set aside to cool. Mix brown sugar and cinnamon in small bowl and set aside.

Cake – In bowl of stand mixer fitted with paddle attachment on medium speed, cream butter and sugar together for 3 minutes until lighter in color and fluffy. Add applesauce, vanilla, and eggs and mix on low-medium speed until combined, scraping sides of bowl as necessary. In separate bowl whisk together flour, baking powder, baking soda, salt, and cinnamon. Add dry mixture and sour cream in alternating parts, starting and ending with dry.
Mix until just combined.

Spread ½ of cake batter in bottom of prepared pan. Top with apple mixture, spreading carefully to cover batter. Then top with 2/3 of brown sugar, sprinkling all over apple mixture. Cover with remaining batter and sprinkle remaining 1/3 of brown sugar over top.

Bake 35 to 40 minutes, or until center of cake is set or until toothpick inserted in center comes out clean or has a few moist crumbs attached. Rotate pan one half turn midway through baking.

Glaze – When cake has only a few minutes left baking, prepare glaze by mixing powdered sugar, milk and vanilla in medium bowl until smooth. When cake is done, immediately poke approximately 30 holes in cake with wooden skewer or knife. Pour glaze over top of cake spreading to cover it completely. Let glaze set up for about 20 minutes before serving.

Serves 8 to 10

5 Sept 18 – My initial impression was everything looked straight forward both ingredients and instructions. Once I got underway, that impression turned out to be correct except I didn’t read the ingredients and instructions for the filling close enough. It consist of 2 parts, the apples and a cinnamon/brown sugar mixture. Initially, I combined everything together listed under fillings which I then had to separate as best as I could. I used 3 apples that the Cobbs gave me which were tart with average flavor. After correcting my initial error, the filling came together as described above. Nothing unusual about putting the batter together either. The consistency was thick even before adding the diced apples. I lined the pan with parchment paper to make it easier to remove the cake which it did. I baked the cake in the island oven on convection at 330° F. My first check was at 45 mins and it passed the toothpick test but I decided to go another 3 additional mins just to make sure. It rose nicely, the center felt firm and it did not sink upon cooling. Overall, I believe 48 mins was the correct baking time. Once the cake cooled, I prepared and applied the glaze which also came together as described. There was more than enough glaze to thoroughly cover both pieces of the cake (1/3 for us, and 2/3 for the Cobbs). The texture was moist but not overly so and the apple flavor was good but not overwhelming.