Who LOVES
I do, I DO!!
A few weeks ago,
she invited me to join
a new little Linky Party ...
It's a once a month party
where two ingredients {chosen by Lady}
have to be featured in the recipe.
October's Ingredients:
Apples and Caramel
I chose to use an
old, family recipe - Coffee Cake
only with a little twist!!
only with a little twist!!
Ingredients
Cake
2 cups All Purpose Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1/4 tsp. Salt
1 Large Apple, small diced
1 stick Unsalted Butter, room temp.
1 cup Sugar
2 Eggs, well beaten
1 cup Sour Cream
1 tsp. Pure Vanilla Extract
Filling and Topping
1 cup Brown Sugar
2 tsp. Apple Pie Spice
1/2 cup Caramel Baking Bites
1/2 cup Chopped Pecans {optional}
Method
Mix topping ingredients together and set aside.
Sift dry ingredients and set aside.
Preheat oven to 350 degrees.
In a stand mixer with the paddle attachment, cream butter and sugar. When light and fluffy, add eggs. Mix in sour cream and vanilla. Slowly add in flour mixture until well combined.
To Layer Cake:
Fill your pan with half the batter - sprinkle 2/3 of topping mixture onto batter - pour the rest of your batter and sprinkle with the remaining topping mixture. Bake for 45 minutes. *Note: This is enough batter for one 8 or 9 inch round pan. The recipe will need to be doubled if using a sheet pan.
Caramel Sauce
1/2 cup Caramel Baking Bites
1/2 cup Heavy Whipping Cream
Melt ingredients together over low heat and drizzle over cooled cake.
This is ahhh-mazing!
The cake is soft and buttery ...
the apples still have a slight bite ...
and the caramel is rich and flavorful!
And, talk about texture!
The topping is perfectly crunchy
and the toasted pecans warms the flavor.
A truly
one of a kind
autumn tea treat!
A big THANK YOU
for inviting me in on the party ...
This was LOADS
of fun and I am already
super excited about November!
{Which is Pumpkin and Cream Cheese}
If you'd like to join in on the fun,
head on over the LBTC now and sign up!
Enjoy and Happy Baking!
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