WINTER SPICE CAKE WITH CARAMELIZED APPLE TOPPING

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Winter Spice Cake with Caramelized Apple Topping image

Categories     Cake     Dairy     Fruit     Dessert     Bake     Vegetarian     Apple     Spring     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 16

Nonstick vegetable oil spray
13 tablespoons unsalted butter, room temperature
6 medium Golden Delicious apples (about 2 1/4 pounds), peeled, each cut into 6 wedges, cored
4 tablespoons plus 1 3/4 cups sugar
1 cup whipping cream
1/2 teaspoon apple cider vinegar
1 1/4 cups all purpose flour
1 1/4 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon baking soda
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup sour cream

Steps:

  • Preheat oven to 350°F. Spray bottom of 9-inch-diameter springform pan with nonstick spray. Line bottom with foil; spray foil. Wrap outside of pan with foil.
  • Melt 3 tablespoons butter in large nonstick skillet over medium-high heat. Add apples; sprinkle with 1 tablespoon sugar. Sauté apples until almost tender and beginning to brown, about 6 minutes. Sprinkle with 3 tablespoons sugar. Increase heat to high and toss until sugar melts and apples are deep brown, about 4 minutes. Pour apple mixture onto large plate (do not clean skillet).
  • Melt 4 tablespoons butter in same skillet over medium-high heat. Add 3/4 cup sugar and cook until mixture is deep golden brown, stirring often, about 7 minutes (mixture will be grainy). Add cream and vinegar (do not stir). Cover skillet, reduce heat to medium-low and simmer without stirring until most of caramel bits dissolve, about 8 minutes. Uncover and whisk until sauce is slightly thick, deep brown and reduced to generous 1 cup, about 3 minutes longer. Pour caramel sauce into small saucepan.
  • Spread 3 tablespoons caramel sauce over bottom of prepared pan. Arrange apple wedges side by side, rounded side down, in caramel in 2 concentric circles. Sift flour and next 6 ingredients into bowl. Beat 6 tablespoons butter and 1 cup sugar in large bowl to blend (mixture will be grainy). Beat in eggs 1 at a time, then vanilla and 1/4 cup caramel sauce. Beat in half of dry ingredients, then sour cream, then remaining dry ingredients.
  • Spoon batter evenly over apples. Bake cake until tester inserted into center comes out clean, about 1 hour 15 minutes. Cool cake in pan 5 minutes.
  • Cut around cake; remove pan sides. Cool cake 15 minutes longer. Place platter atop cake; invert cake onto platter. Remove pan bottom and foil. Replace any dislodged apples. Rewarm remaining caramel sauce. Serve cake warm or at room temperature with sauce.

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