Today we go back in time and share everyone’s favorite Apple Cake with Caramel Sauce. You see, it’s the classics that really make you feel happy.
Somehow in the years of blogging we seem to have lost touch with the classics. Yes, a mashup is always fun and I’m definitely one who has loved them.
Remember our Marshmallow Reese’s Peanut Butter Cookie Pie? It. Is. Awesome. Like, so crazy rich and indulgent and of course, totally wonderful. But what about just a classic Peanut Butter Cookie? Isn’t that good too? In fact, it’s not only one of my favorites but I have memories tied to it.
Can Peanut Butter Cookie Dough be Frozen?
Frozen cookie dough in our freezer means warm, gooey, fresh-baked cookies any time we want one. Or three. (No judgement.)
Here are the best ways to freeze your favorite cookies for later.
Chunky cookies, like chocolate chip and oatmeal raisin, freeze best if you portion out the dough beforehand.
Scoop out the dough just as if you were about to bake it, but then freeze it instead.
Once frozen, the little balls of dough get sealed up inside a plastic freezer bag — when you need a cookie fix, just grab as many as you want to bake.
Snickerdoodles would be rolled in balls and frozen.
Peanut Butter Cookies are best if rolled, pressed with a fork, set on cookie sheets to freeze and then transferred to ziplock bags,
or rolled in logs and frozen.
If rolled in logs, thaw in the refrigerator and then roll into balls, press with a fork and bake.
Slice-and-bake cookies, like shortbread or sandies, get pressed into logs, wrapped in wax paper, and frozen solid.
They can be crumbly right out of the freezer, so when you’re ready to bake, let them warm for a few minutes before slicing.
If you can plan ahead, letting the logs thaw in the fridge for a few hours is even better.
I remember sitting on the counter with my mom, rolling cookie dough in sugar then gently pressing my fork into the cookie dough balls, crisscrossing a pattern into the top. It’s the classics that we love.
Today is a classic. One of our sweet friends, Amberly has a real talent for all things related to the home, cooking, sparkling clean house, design and creating a place of love. We were so lucky to have this cake after a scrumptious (yes, I said scrumptious, it’s not used enough) dinner together.
Do Apple Cakes Need to be Refrigerated?
Cakes by the nature of them have been cooked which does reduce the speed at which they will go moldy.
However, I would at least keep cakes containing fruit cool.
The cake is just the right amount of moist deliciousness with spices that will fill your whole home with warmth in every way. But it’s also a tricky one. Not tricky as in difficult, but tricky like you may think you’ve messed up.
The batter itself is very scant, it’s mostly apple in there. And that’s ok, that’s just as it should be. This is a cake of balance. Every single bite will have cake and apple. And yes, use the Mexican Vanilla. It has a totally heightened flavor compared to the regular vanilla. Just trust us.
Cake is awesome but of course Amberly takes things a step further and dumps caramel sauce all over it. Oh my sweet deliciousness. It is heaven!! I love a dollop of whipped cream on top but the rest of my family has decided that they love it just with caramel. Either way, you’ll be devouring the whole pan before you know it. And I’m serious, this is an empty pan recipe, like you will literally have an empty pan before you even realize you’ve eaten the whole thing.
How do you Store Caramel Sauce?
Let the caramel sauce cool for about 10 minutes in the pan.
Pour the caramel into a large jar and cool to room temperature.
Put the caramel sauce in the refrigerator.
Store the caramel sauce in the refrigerator for about a month.
So tell us, are you as into the warm cakes with sauces as we are? We found this Warm Caramel Carrot Cake recipe on Garnish and Glaze that we are just dying to try. Wait until you scroll through her pictures. Holy. Yum
Apple Cake with Caramel Sauce
- 1 Cup Sugar
- 1/2 Cup Butter, softened
- 1 Large Egg
- 1 Cup Flour
- 1/2 Teaspoon Salt
- 1 Teaspoon Nutmeg
- 1 Teaspoon Cinnamon
- 1 Teaspoon Baking Soda
- 2 Teaspoons Vanilla
- 2 Cups Granny Smith, or Honey Crisp Apples, peeled and chopped to 1/4-1/2" chunks
For the Caramel Sauce
- 1/2 Cup Brown Sugar
- 1/2 Cup White Sugar
- 1/2 Cup Whipping Cream
- 1/2 Cup Butter
- 1 Teaspoon Mexican Vanilla
- Pinch of Salt
- Preheat an oven to 350 degrees.
- Spray an 8x8" glass panwith nonstick cooking spray.
- In a mixing bowl, cream together the sugar and butter until smooth. We prefer to use a standing or hand mixer. It's important the butter is softened.
- Add the egg and vanilla, mix until just combined.
- In a separate bowl, whisk together the flour, salt, nutmeg, cinnamon, and baking soda.
- Stir the dry ingredients into the wet ingredients, and using a rubber spatula, fold the apples into the mixture.
- Pour the batter into the baking dish and bake for 35-45 minutes or until a toothpick comes out of the center clean. Ours took 40 minutes.
- Meanwhile, in a saucepan over medium heat, add the sugars, cream, butter and vanilla.
- Cook, stirring occasionally until smooth.
- Bring the mixture to a gentle boil, continuing to stir for 2-3 minutes.
- Remove from heat.
Allow the cake to cool for 10-15 minutes, serve with caramel sauce.
Amount Per Serving:Calories: 456 Saturated Fat: 0g Cholesterol: 89.6mg Sodium: 0mg Carbohydrates: 56.2g Fiber: 1.2g Sugar: 44.3g Protein: 2.8g
Mom’s pumpkin pie cake is a reader favorite and you’re definitely going to want to try it out for yourself.
We don’t take banana lightly at our house. Only the best banana desserts will do and this is the best banana cake.
this post contains affiliate links