Monday, December 19, 2016
Salted Caramel bunds Cake
Borrowed and Shareing Salted Caramel Mini Apple Cake Bundts Salted Caramel Mini Apple Cake Bundts What now? Going on instinct alone, I put it back on the stove, on a very low heat, and stirred like mad for quite a long time. It was working, though, and the solid mass was getting smaller and smaller. I did add a tablespoon of butter just to give it a good glossy finish, the way I do with savory sauces, and a good hit of sea salt since salted caramel is much better than regular caramel. And...I had caramel! Really, really tasty caramel. Much better than anything I'd ever tasted from a jar. Later, I researched where I'd gone wrong and found that my cream was much too cold compared to the sugar. The temperature difference caused the seize and, in future, I should heat my cream. So, learn from my mistake, heat your cream and make this sauce. Pour it over this cake or any other cake or on ice cream or just grab a big spoon because this stuff is goooood. Enjoy! Ingredients Apple Cakes: 1 Stick unsalted butter, at room temperature 1 1/2 Cups sugar 1 Teaspoon vanilla 3 Eggs 1 1/2 Cups all purpose flour 1 Teaspoon baking powder 1 Cup sour cream 1/2 Teaspoon salt 1 Golden Delicious apple (or your favorite), peeled, cored and diced Salted Caramel Sauce: 1 Cup sugar 1 Pint heavy cream, warmed 1 Tablespoon unsalted butter 1/2 Teaspoon sea salt Salted Caramel Mini Apple Cake Bundts Add the eggs and sugar to a large bowl and beat together until creamed. Beat in the vanilla and the butter followed by the sour cream. Sift together the flour, baking powder and salt and slowly beat into the batter. Gently fold in the apple pieces. Butter and flour 6 mini bundt pans and divide the batter equally into each. Bake in a pre-heated 350 degree oven for 45 minutes or until a cake tester comes out clean. Allow to cool before removing the cakes from the pans. Make the sauce by melting the sugar in a pot over a low to medium flame. Do not stir. When the sugar has completely dissolved, remove it from the heat and add the heavy cream. The mixture will bubble up. Return to a low heat and stir vigorously until all lumps are gone and the sauce is a light golden brown. Finish with the butter and sea salt and remove from the heat. When the cakes have cooled, pour the caramel sauce over each cake and serve the remainder on the side. This recipe makes 6 mini bundt cakes but may be doubled to make one, 12 cup, bundt.