Salted Caramel Apple Cake with Fresh Apples

I had made Salted Caramel earlier in the week, and had a huge jar of caramel to use. One thing that I wanted to bake was my Apple Walnut Cake with Fresh Apples, but I wanted to give it a  makeover with the Salted Caramel sauce. You see when I think of caramel and apple, I go back to my childhood to the countless number of Affy Tapples that I consumed  For those of you  not familiar with Affy Tapples, they were caramel apples dipped in crushed peanuts sold in retail locations.  I loved the crunchy apples, sweet caramel, and the salted peanuts of the Affy Tapple.  As I read on the web now, they were from the Chicago Area.  Do any of you remember Affy Tapples?

For my makeover of my Apple Walnut cake, I swirled in some Salted Caramel Sauce into  the cake batter, and chopped peanuts. then baked the cake. When the cake comes out of the oven,  you poke holes in the cake, and pour a hot sour cream topping over the cake. I have been making the Apple Walnut Cake since 1969, so I think that this recipe might have been an original "poke cake." After the topping was poured on top, I drizzled some Salted Caramel sauce over the top of the cake., and more chopped peanuts. Oh, my!  Now this cake is even more rich and decadent. I loved my original Apple Walnut Cake, and didn't think that there was anything better, until I tasted the Salted Caramel Apple Cake. It was a bite of pure heaven, and was reminiscent of the beloved Affy Tapples.  A Success! This a good recipe to use some of those apples, that you got at the orchard or fruit stand. If you don't have time to make your own Salted Caramel Sauce, you can always buy a can of apple pie filling, and a jar of caramel ice cream syrup.  Shhh! I won't tell.  Up until last year, I had never used fresh apples for the filling. Whatever way you make this cake, you are going to love it. Moist cake with tender apples, and salted caramel with crunchy peanuts.

This was the picture of the cake right ater the sour cream topping was poured on with the Salted Caramel Drizzle and chopped peanuts. I know that I have to get this cake out of my house, before I eat it all, or put in the freezer. If anybody wants some, let me know:)

Salted Caramel Apple Cake with Fresh Apples

Apple Pie Filling

5-6  medium Apples, washed, peeled, cored and sliced.  I used Jonagold

1 c. water

1 c sugar

1 Tbsp. cornstarch

1 tsp. cinnamon

In a large saucepan combine, apples, water, sugar, cornstarch, and cinnamon .Bring to boil, and simmer over medium heat, until filling is thick and bubbly. Add  an additional 2 Tbsp .more cornstarch dissolved in ¼ cup cold water, if filling is too runny. Remove from heat and refrigerate until filling is cool to the touch.  You may make the filling the night before and refrigerate, until ready for use.

Thick Caramel Sauce From Monet@ Anecdotes and Applecores

1 cup butter
2 cups packed brown sugar
1 cup light corn syrup
1 can sweetened condensed milk
2 tablespoons whipping cream
2 teaspoons vanilla
1-2 teaspoons sea salt

1. Attach a candy thermometer to a heavy saucepan. In saucepan, bring butter, brown sugar, corn syrup, and sweetened condensed milk to a boil over medium heat, stirring with a wooden spoon. this may take several minutes.
2. Carefully and slowly stir in whipping cream. Be careful, cream will boil rapidly and can burn.
3. Continue to stir mixture until caramel reaches 238 degrees, the soft-ball stage. This will take anywhere from 5-15 minutes. (It took mine about 12 min.)
4. Remove from heat and add vanilla and salt.
5. Store in a glass jar after the mixture has cooled slightly. If your caramel is too hot, there is the risk of glass breaking.

Note: As caramel cools, it thickens. If you aren’t using caramel right away, you can store for 1-2 weeks in a glass jar. When you’re ready to enjoy your caramel, spoon out a chunk (yes, it will be that thick), add a dash of cream, and then microwave in 15 second increments until smooth.
 

Ingredients for Cake

Fresh Apple Pie Filling

2 cups All-Purpose flour

1 cup sugar

1 tsp baking soda

2 eggs, beaten

2/3 cup canola oil

1/3 c Salted Caramel Sauce

3/4 c chopped peanuts, divided

Topping

1 cup sugar

1/2 cup sour cream

1/4c chopped peanuts,

 1/4 c Salted Caramel sauce for drizzle

1 tsp. baking soda.

Directions

Pre-heat oven to 350 degrees F

Spread apple pie filling in bottom of a 9x13 pan, sprayed with cooking spray. Combine flour, sugar, and baking soda in a separate bowl.  Sprinkle over apple pie filling.

Mix eggs, oil, and 1/2 c peanuts in small bowl.  Pour over flour mixture in pan and mix well. Swirl in 1-3 c Salted Caramel Sauce.

Bake in 350 degrees F oven for 35-40 min, until golden brown.  Remove from oven, and immediately poke holes over the whole cake.  Pour hot topping over the cake, and top with remainder of 1/4 c peanuts. 

Topping

Combine sugar, sour cream, and baking soda in medium saucepan.  Cook over medium heat, just until it starts to boil.  Don't let the mixture caramelize.  Immediately pour over hot cake, which has had holes poked in it with a fork. Sprinkle with remaining peanuts. Serve warm or room temperature.  I like mine warm.

linked up my recipe to Brandie@The Country Cook's Weekend Potluck #137 Stop by and say Hi to Brandie!