Caramel Apple birthday cake?

[tbb113]

My birthday is Tuesday and I'm trying to figure what cake I want to bake for it. Right now I'm thinking that a caramel apple cake sounds really good, but of course I don't have a recipe. I don't need a traditional birthday cake (an 8x8 pan is fine) but I don't want a snack-type cake either.

I found this cake and while I think it is really cute, I'm not sure it is what I have in mind.

So I'm asking for inspiration!

[Clover]

It's not cute like the one you linked to, but this Chopped Apple Cake with Sticky Toffee Topping is a similar flavor combination and was very good. Here's another review of it from etawalker.

[generic]

I've never made this one, but it sounds yummy and has a cream cheese-caramel frosting option: http://community.cookinglight.com/sh...esh+apple+cake

It's 9 x 13, not 8 x 8, but bigger can be better.

[Aninha]

I haven't tried this one but the pics on the blog look amazingly good. I love simple cakes (no fillings or frosting for me), and apple cake is one of my favorite flavors, this looks delicious, plus I love salted caramel!
Let us know which one you try and I wish you a happy birthday already!
Ana

The recipe: Salted Caramel Apple Cake With Toasted Walnuts

[AngelaM]

OK. I just checked out the Apple Cake with Sticky Toffee Topping and it looks REALLY good. I think I want to make it today....but is the foil step at the bottom really necessary? What does that do? I would be using a metal 9x13 pan. And what kind of apples do you use? Granny Smith? Oh and finally, what is the point of sifting the flour? I have a sifter, but I'm sure its quicker without using it. Quick replies appreciated so I can go to the store.

[Clover]

Originally Posted by AngelaM

OK. I just checked out the Apple Cake with Sticky Toffee Topping and it looks REALLY good. I think I want to make it today....but is the foil step at the bottom really necessary? What does that do? I would be using a metal 9x13 pan. And what kind of apples do you use? Granny Smith? Oh and finally, what is the point of sifting the flour? I have a sifter, but I'm sure its quicker without using it. Quick replies appreciated so I can go to the store.

Angela,
I don't remember if I used the foil, but I probably did just to make the pan easier to wash. Maybe it insulates a bit so the edges don't bake as fast? I don't know.

I think Granny Smith are a good choice because the cake with the topping is quite sweet.

About the sifting.....when I searched for the post I found another about the cookbook where I noted that the Brass sisters use the scoop-and-level method of flour measuring and lamented that weights aren't given. If they sifted and then scooped and leveled, I would do it the it the same way to try to get the same amount of flour.

[Cafe Latte]

The foil makes it easy to lift the cake out of the pan. 9 x 13 cakes are usually harder to get out in one piece than a square or round pan. I use foil whenever I don't want to serve the cake from the pan. Oh, and I use the release foil and then don't have to grease it at all, so it cuts back on some fat.

[tbb113]

Okay, they both look great but I think I'm going to go with the Fresh Apple Cake with the Cream Cheese frosting only because I can do it as a layer cake and it will looks more 'birthday cake' to me

[Sheila in MD]

I haven't tried this one but the pics on the blog look amazingly good.
The recipe: Salted Caramel Apple Cake With Toasted Walnuts

OH MY!!! I MUST make this...but I think I will use peanuts as I associate caramel apples with chopped peanuts.

Sheila in MD

[Goin' Coastal]

Just recently I clicked on a link or someone's blog where there was a recipe for caramel apple cupcakes. The cake was an apple cake and then had a caramel icing with a stick in the center. They were really cute and the recipe looked wonderful. I'll see if I can find it again.........

[Goin' Coastal]

Well, I wasn't able to find what I was looking for. Anyone else remember it? One thing I noticed was all the cupcakes were in a different type of cupcake paper - they were white, with straighter sides, and the fullness was folded in rather than the standard accordian style pleats we usually see on cupcake liners.

[Aninha]

Originally Posted by Goin' Coastal

Well, I wasn't able to find what I was looking for. Anyone else remember it? One thing I noticed was all the cupcakes were in a different type of cupcake paper - they were white, with straighter sides, and the fullness was folded in rather than the standard accordian style pleats we usually see on cupcake liners.

I know which cupcake liner you are talking about, I will try to find the pic you are trying to say.
When I read your description of the stick on top of the cupcake I remembered one recipe that Joe posted on his blog: caramel apple cupcakes.
It is made similarly to the one you mentioned!
Here is the Pic from his blog (Joe I hope you don't mind me posting your picture here...)

Originally Posted by Sheila in MD

OH MY!!! I MUST make this...but I think I will use peanuts as I associate caramel apples with chopped peanuts.

Sheila in MD

Doesn't that cake look amazing? Man I drooled when I saw it, made me want to make apple cake with salted caramel.... ooohhh, I love salted caramel!
Ana

[Aninha]

I found it!! Is it this one you were talking about Goin'Coastal?
Caramel Apple Cupcake
It is from the cupcake bake shop blog!
Here is a pic:


I have those cute cupcake liners, which I bought at Michaels and they were not for cupcakes per se, they were condiment cups.
I had seem cupcakes made on them on blogs and thought they looked so charming that I had to get them when I first saw it.
They are the mini size though, I would love to find bigger ones like this.
I made some mini cupcakes for my friend's baby shower, decorated them with fondant and they turned out really cute on those cups, I love them!
Ana

[Goin' Coastal]

YES!! That is what I saw. Thanks so much for finding it for me. Don't they look wonderful?!?!

[generic]

Originally Posted by tbb113

Okay, they both look great but I think I'm going to go with the Fresh Apple Cake with the Cream Cheese frosting only because I can do it as a layer cake and it will looks more 'birthday cake' to me

It's also "endorsed" by some of our top CLBB bakers! That would influence my decision. Let us know how it comes out.

[TexasCook]

I made this cake recently and took it to a dinner. It was the hit of the dinner. Delicious!

Caramel Apple Cake


Ingredients:

• 1 1/2 cups vegetable oil
• 1 1/2 cups sugar
• 1/2 cup packed brown sugar
• 3 eggs
• 3 cups all-purpose flour
• 2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 1/2 cups diced peeled apples (I used 3 Gala apples)
• 1 cup chopped walnuts
• 2 teaspoon vanilla extract
• Caramel Icing
• 1/2 cup packed brown sugar
• 1/3 cup light cream
• 1/4 cup butter or margarine
• dash salt
• 1 cup confectioners' sugar
• chopped walnuts optional

Directions:

In mixing bowl, combine oil and sugars; add eggs, one at a time, beating well after each addition. Combine dry ingredients; add to batter and stir well. Fold in apples, walnuts and vanilla. Pour into a greased and floured 10" tube pan. Bake at 325° for 1 1/2 hours, or until cake tests done. Cool in pan 10 minutes; remove to a wire rack to cool completely.

In top of a double boiler over simmering water, heat brown sugar, cream, butter and salt until sugar is dissolved. Cool to room temperature. Cool to room temperature. Beat in confectioners' sugar until smooth; drizzle over cake. Sprinkle with nuts, if desired. Yield: serves 16
Enjoy!

[tbb113]

So the cake was very tasty But, the frosting wasn't as caramel has I would have hoped. The only other problem was that the cake sunk in the middle after it cooled and was very mushy when those pieces were cut. I seem to have that problem with cakes with fruit in them (like banana cake). Maybe I have too much fruit (I'm not good at measuring, I eyeball).?

[generic]

Happy Birthday, Tyra! I couldn't find a birthday thread, but I knew it was your birthday because of this thread.

I have the same problem with fruity cakes and quick breads. A little soggy. Texas Cook's recipe looks good, and the frosting might be more caramel-y.