The caramel apple does not fall far from the tree…

Well poor Ivonne is out of a oven for a month so she told me to bake for her….so I am. When I think of Fall foods I think of apples and pumpkin. I think it is a tad to early for pumpkin(though I have already been enjoying pumpkin lattes at Starbucks). I was inspired to do something caramel apple after reading/drooling over the caramel apple cupcakes made over at the Cupcake Bake Shop. These are so no where cute as the cup cakes but darn tasty none the less.

I had to get my baking done today for Thursday we leave for a little vacation to see my parents. It is a nice break for me, because even though I love to cook and bake it is nice every once and a while to have someone else do it for a bit. And who better to cook for me than my mom…. my real culinary trainer(I learned far more from her than I ever did in any of my culinary classes). I ran across a recipe for apple cake on the Food Network site while looking for something else(I am not a fan of how they organize recipes on that site). Anyway, it sounded like a good base but I did mess with it a bit. It is a good moist cake, which is exactly how I like my apple cake. I did make a completely different topping than what the cake called for though. I also caramelized some apples and drizzled white chocolate just to give it some contrast.

Grandgirl’s Fresh Apple Cake(slightly adapted)by Paula Dean


Butter, for greasing pan

2 cups sugar

3 eggs

1 1/2 cups vegetable oil(I hated to do it but that was what it called for)

1/4 cup orange juice

3 cups all-purpose flour

1 tsp baking soda

1/4 tsp salt

1 TBSP ground cinnamon

1 TBSP vanilla extract

3 cups peeled and finely chopped apples

1 cup walnuts, chopped

1 cup raisins

Preheat oven to 325F.

Generously grease a tube pan(I used mini cake pans)

In a large bowl, combine the sugar, eggs, oil, orange juice, flour, baking soda, salt, cinnamon and vanilla extract, and mix well. Fold the apples, raisins and nuts into the batter.

Pour the batter into the prepared pans and bake until a tester comes out clean about 1 1/2 hours.

Let cool.


3.5 ounces granulated sugar

1 liquid ounce water

3 liquid ounces heavy cream, heated

Combine sugar and water in a heavy sauce pan and cook until amber in color. Slowly add heavy cream and whisk till smooth.




To assemble:

Remove cooled cake from pan. Place a pool of sauce onto the cake round. Saute some diced green apples with some sugar until the caramelize. Place on top of cake. Drizzle melted white chocolate where ever you so choose to do so on the cake.


  1. Oh my gosh this dish nearly brought on a cardiac arrest!! It’s is beautiful! This is food pron at its height.
    Great Job!

  2. My word that looks good!!!
    I WANT SOME!!!!!

  3. I think I have to stop reading your blog. I’m breathless and my heart is skipping beats.
    That is beautiful!
    Perhaps I could clean you kitchen…

  4. Oh my, this cake looks unbelievable! Three cheers for autumn and all her splendor!

  5. I’d like some fresh whipped cream on mine!

  6. You really are trying to kill me, aren’t you?

  7. I love that last shot taken from above….that looks so yummy!

  8. Once again, you have outdone yourself :o) How long did you bake the mini cakes?

  9. You’re bringing a tears to my eyes, that cake is pure orgasmic! Paula, The Lady, couldn’t make it better. This recipe is definitely going in my to-try pile.

  10. I’m sure lil Ms Cream Puff really enjoys seeing you cook up such treats, hope she doesn’t cry too hard! :-)

  11. WOW! am absolutely in love with this apple cake!
    talking about thick glaze! haha ;)
    thanks for leaving a comment on my blog so I could discover yours!
    greetings, julia

  12. woah. That caramel is amazing.

  13. Wow. That looks sinfully delicious!

  14. Those fresh caramel apple cakes look absolutely wonderful! Lovely post.

  15. Entirely too delish! I’m a sucker for anything apple and caramel!

  16. You’ve done it again with those amazing photographs! Bet the cakes are good too : )

  17. Oh my god! I am in love…with that cake. I wamt to dive into that pool of caramel. Somebody stop me! Ah no, just let me fall.
    Seriously, you have capture the essence of that cake with your pics: warm, decadent, comforting. There could not be a more appropriate creation to welcome spring.
    Have fun on your break.

  18. Now that is probably the best food photo I’ve seen all year – not in terms of quality (although that is perfect too), just in terms of making me want to eat that desert!
    I’m now inspired to go and bake then take photos for my blog…

  19. my mouth is watering… just follow that scrumptious caramel! And fantastic shots!

  20. Peabody,

    I thank you from the bottom of my Cream Puff heart!

  21. Wow, that looks great. Too bad I have a caramel curse – I can never get it to turn out. I might have to brave it again, just for this, though!

  22. What absolutely beautiful photos!!!

    I do love this time of year – leaves changing colors, crispy, crunchy, juicy, tart apples and all those gorgeous orange squashes and pumpkins.

    Thanks for sharing.

  23. Jill- the mini cakes baked for only about 15 minutes less than the original recipe.
    Alysha- yes, be brave…caramel is not that bad once you get the hang of it

  24. Your photos are absolutely astounding! Mine are so utalitarian… I just don’t have they eye, I guess…

  25. Thanks for your entry to DMBLGIT – have a look at all the entries here.

    What a great idea to drizzle with white chocolate!

  26. Your pictures are works of art. I thought I didn’t like apple cakes, but this one made me drool!

  27. You can replace the vegetable oil for applesauce, in anything! A friend told me, it tastes better and it’s better for you!

  28. I made this, but replaced the flour with a GF flour and walnuts with almonds. This is the bomb (dot) com!! This is going in my recipe file as a great take along for pot lucks too. :) I may or may not have eated half of a 6″ round cake in 5 minutes…

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