it's official - i am ready for fall.
i tried to hang onto summer as long as i could, but i am so ready for 60 degree days, foliage, apples, pumpkins and winter squash.
on monday fall teased us with bright blue skies and cool weather...but summer isn't ready to leave us yet, as of tuesday we are back to 80 degree days.
in last weeks csa there were 4 apples tucked away - a sure sign of fall. i had this cake logged into by post que, an idea that was dreamt up at the beginning of summer.
so, there it patiently waited for me to welcome fall with open arms - it was originally developed to contain bourbon, but i still had 1/2 a jar of vegan salted caramel and no bourbon - so salted caramel it was!
my dad is on a big job right now - up at 7am and home by 7pm, dinner, the office work until 9:30pm.
my dad loves all things apple. so i decided he would be the lucky one to receive this cake.
apples, salted caramel & cinnamon frosting - really, what's not to love about that?
the apples are sauteed with a bit of vegan butter, a healthy dose of cinnamon and salted vegan caramel - then sandwiched between 2 layers of vanilla cake and topped with cinnamon frosting,
i of course snuck the photo op piece for myself and shared it with justin.
we have been making a real effort to limit our sweets to the weekend only - for a while there we were on a sweets overload!
do you ever find yourself with a super sweet tooth - like an every night, gotta have dessert?
well, we did and that had to change, my new dessert is a big ol' mug of tea
- which is actually pretty awesome.
every year i go apple picking and every year i come home with way to many apples.
tell me, do you have a favorite apple recipe that you can't live without?
this cake would make a beautiful addition to a fall harvest dinner or thanksgiving day.
and don't forget halloween - this would be perfect to serve to any guests that drop in!
Apple Caramel Cake ~ Cinnamon Frosted
makes 1 - 8" layer cake
you will need:
2 1/4 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup coconut sugar or sugar of choice
3/4 cup soy yogurt
1 very ripe banana mashed or 1/4 cup apple sauce
3/4 cup almond milk
2 tsp pure vanilla extract
1 tsp white vinegar
vegan butter for greasing the cake pans
sprinkle of flour for pans
2 apples thinly sliced
1 tsp good cinnamon
1 tbsp vegan butter
1/4 cup vegan salted caramel
2 tbsp Vegetable Shortening
2 cups Powdered Sugar
2 tbsp almond milk
1 tsp cinnamon
1 tsp pure vanilla extract
pre heat oven to 350*
*grease and flour the cake pans and set aside
to make the cake
in a medium mixing bow sift together the dry ingredients
in another medium mixing bowl, combine all wet ingredients - mix really well.
add the wet to the dry and stir until just combined (no flour clumps) do not over mix.
pour cake batter evenly between the 2 pans - tap pan on the counter to disperse any air bubbles.
bake in the pre heated oven for 18-20 minutes, or until a cake tester comes out clean when tested in the center of each cake.
remove from oven and allow to fully cool on wire racks.
while the cakes are cooling make the apple filling
in a medium saute pan, heat vegan butter over medium high heat - when melted stir in cinnamon.
add in apples and toss to coat. cook over medium high heat until softened.
reduce heat to low & add vegan salted caramel - stir until apples are well coated with caramel. turn off heat and set apples aside until ready to use.
make the frosting
in a stand mixer with the wire whisk attachment - add powdered sugar and vegetable shortening - whisk on low until small pea size piece form.
slowly add milk & vanilla -mix on medium until consistency you desire is achieved.
mix in cinnamon.
once the cakes have fully cooled run a knife around the edge of each cake pan. invert one round onto a serving platter.
top cake round with salted caramel apples.- reserving a tablespoon of apples to garnish the top of the cake.
place the second cake round on top of the apples.
frost the top of the cake with cinnamon frosting and garnish with reserved apples.