Brown-Sugar Spice Cake with Cream and Caramelized Apples

Brown-Sugar Spice Cake with Cream and Caramelized Apples
Brown-Sugar Spice Cake with Cream and Caramelized Apples
In this recipe, simple pantry ingredients come together to make a homey cake that's so tender and moist, you'll be fighting over the last piece.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 9 pieces
American Cake Milk/Cream Fruit Breakfast Dessert Bake Stew Christmas Thanksgiving Apple Vanilla Fall Winter Sour Cream Maple Syrup Simmer Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon vanilla
  • 1/2 cup sour cream
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground allspice
  • 1 1/2 cups all-purpose flour
  • 3/4 cup packed light brown sugar
  • 1/8 teaspoon ground cloves
  • 2 tablespoons sugar
  • 1/3 cup packed light brown sugar
  • 1/2 teaspoon freshly grated nutmeg
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 1/4 cups chilled heavy cream
  • 3/4 stick (6 tablespoons) unsalted butter, softened
  • Carbohydrate 80 g(27%)
  • Cholesterol 127 mg(42%)
  • Fat 36 g(56%)
  • Fiber 4 g(17%)
  • Protein 5 g(9%)
  • Saturated Fat 22 g(111%)
  • Sodium 306 mg(13%)
  • Calories 657

Preparation Put oven rack in middle position and preheat oven to 350°F. Lightly butter and flour cake pan, knocking out excess flour. Make caramelized apples: Peel and core apples, then cut into 1/2-inch-thick wedges. Spread softened butter in an even layer over bottom of a 12-inch heavy skillet and sprinkle with brown sugar. Add apple wedges and cook over moderate heat, without stirring, until sugar is melted and apples start to give off liquid, about 10 minutes. Cook, stirring occasionally, until apples are just tender and juices become syrupy, about 30 minutes more. Pour syrup from skillet into a small heatproof bowl, then sauté apples, stirring occasionally, until caramelized and very tender, about 30 minutes more. Return syrup to apples and cook until heated through, about 2 minutes. Make cake while apples cook: Whisk together flour, baking powder, baking soda, salt, and spices in a bowl. Beat together butter and brown sugar in a large bowl with an electric mixer at medium speed until pale and fluffy. Beat in egg until combined. Add maple syrup, sour cream, and vanilla and beat until combined well. Reduce speed to low and add flour mixture, then mix until just incorporated. Spread batter in cake pan and bake until cake is golden brown and a wooden pick or skewer inserted in center comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes. Make cream just before serving: Beat cream with sour cream and sugar using cleaned beaters at high speed until it just holds soft peaks. To serve: Run a thin knife around edge of pan, then invert cake onto a plate and cut into squares. Serve warm or at room temperature, topped with warm apple mixture and cream. Cooks' notes:·Caramelized apples can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat over low heat. ·Cake can be made 1 day ahead and cooled completely, uncovered, then kept, loosely covered with plastic wrap, at room temperature.

Preparation Put oven rack in middle position and preheat oven to 350°F. Lightly butter and flour cake pan, knocking out excess flour. Make caramelized apples: Peel and core apples, then cut into 1/2-inch-thick wedges. Spread softened butter in an even layer over bottom of a 12-inch heavy skillet and sprinkle with brown sugar. Add apple wedges and cook over moderate heat, without stirring, until sugar is melted and apples start to give off liquid, about 10 minutes. Cook, stirring occasionally, until apples are just tender and juices become syrupy, about 30 minutes more. Pour syrup from skillet into a small heatproof bowl, then sauté apples, stirring occasionally, until caramelized and very tender, about 30 minutes more. Return syrup to apples and cook until heated through, about 2 minutes. Make cake while apples cook: Whisk together flour, baking powder, baking soda, salt, and spices in a bowl. Beat together butter and brown sugar in a large bowl with an electric mixer at medium speed until pale and fluffy. Beat in egg until combined. Add maple syrup, sour cream, and vanilla and beat until combined well. Reduce speed to low and add flour mixture, then mix until just incorporated. Spread batter in cake pan and bake until cake is golden brown and a wooden pick or skewer inserted in center comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes. Make cream just before serving: Beat cream with sour cream and sugar using cleaned beaters at high speed until it just holds soft peaks. To serve: Run a thin knife around edge of pan, then invert cake onto a plate and cut into squares. Serve warm or at room temperature, topped with warm apple mixture and cream. Cooks' notes:·Caramelized apples can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat over low heat. ·Cake can be made 1 day ahead and cooled completely, uncovered, then kept, loosely covered with plastic wrap, at room temperature.