Autumn Endings

Every fall, I have an abundance of apples. Between the bounty we gather when visiting my parents to the once-a-year trip to our favorite orchard, it's not uncommon to have 50 or more pounds of apples at my house at any given time. So there's apple sauce. And baked apples. And apple-glazed pork and chicken. And apple sangria. And all kinds of amazing apple baked goods. Among my favorites is this elegant caramel apple cake:

Now, you can use nearly any kind of apple in this cake, but which variety you choose will determine a lot about the texture of the final product. I've used MacIntosh apples and they nearly melt in to puddles of soft apple goodness. A firmer apple like Smokehouse stand out like tangy gems in every slice. One of my favorite varieties of late is called Cameo and it is slightly firm, but juicy and sweet. It's become my go-to apple for this particular cake. Again, explore your options and choose what you like.

While this isn't a quick recipe, it's well worth the time you invest and with Thanksgiving just around the corner, consider giving this a place at the dessert table. After all, apples are definitely among autumn's stars, this is a recipe that feeds a crowd, and this cake is simply lovely at the end of a meal. Enjoy with coffee, tea, wine, or even warm apple cider. You could even add a dollop of cinnamon whipped cream for a very special touch.

Caramel Apple Cake

  • 3 c. all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ½ tsp. baking soda
  • 1 c. butter, softened
  • 1 c. white sugar
  • 1 c. brown sugar
  • 3 eggs
  • 2 tsp. vanilla extract
  • 1 c. plain yogurt
  • 3 medium-sized apples, peeled and chopped

Preheat the oven to 350° F. Grease and flour (or spray) a 10-inch Bundt cake pan; set aside.

In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and baking soda.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars on medium speed until fluffy, about 3 minutes.

Add the eggs and vanilla and mix until fully combined. In alternate batches, add the dry ingredients and yogurt, mixing until just combined. Fold in the apples with a rubber spatula, scraping the sides and bottom of the mixing bowl. Transfer the batter into the prepared bundt pan.

Bake the cake for 50-60 minutes, or until a skewer inserted into the center of the cake comes out clean. Remove the cake from the oven and place the pan on a cooling rack. Let the cake cool completely before removing it from the pan. If desired, glaze it with PB Caramel Dip drizzled evenly over the top.

  • Yields: 12 servings
  • Preparation Time: 90 minutes

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