Caramel Apple Cake
- 2 tsp. cinnamon
- 2 tsp. light brown sugar
- 1/4 tsp. ground nutmeg
- 1/4 tsp. allspice
- 1/4 tsp. ground ginger
- 1 large apple (Granny Smith or Cortland), peeled and sliced very thin
- 2 Tbsp. Hood® Half & Half
- 1 boxed yellow cake mix
- Hood® Half & Half substituted for water (according to cake package directions)
- Large eggs (according to cake package directions)
- Vegetable oil or butter (according to cake package directions)
- Powdered sugar for dusting
- 3/4 cup sugar
- 2 Tbsp. water
- 1/2 cup Hood® Heavy Cream
- 2 Tbsp. unsalted butter
- pinch salt
- 1 cup Hood® Heavy Cream
- 1 Tbsp. powdered sugar
- 1 tsp. vanilla extract
Preheat oven to 350˚F. Grease and flour the bottoms and sides of a 10-inch round springform pan.
In a medium mixing bowl, combine cinnamon, brown sugar, nutmeg, allspice and ginger. Add apple slices and coat completely. Add Half & Half and carefully toss apple slices to coat. Reserve.
Prepare the cake mix according to package directions, using the required eggs and oil or butter, but replacing the water or milk with an equal amount of Half & Half. Pour half of the cake mixture into the prepared pan. Spread it into an even layer. Arrange the apple slices over the batter. Spread the remaining cake batter over the apples. Bake the cake in the center of the oven for 40 minutes or until the center is firm and the top is golden brown. If the cake begins to brown too early, cover it with aluminum foil and continue to bake. When done, allow the cake to cool by placing it on a wire cooling rack and removing the sides of the springform pan.
To make the caramel sauce, place sugar into a heavy-bottomed medium saucepan. Sprinkle sugar with the water. Cook the sugar mixture on medium-high heat without stirring until it turns a golden amber color, about 12 to 15 minutes. Remove the pan from the heat and carefully add the heavy cream while stirring. The mixture will bubble up. Stir in butter and salt and continue to stir until combined. Carefully transfer the sauce into a heat-safe bowl. Cover and reserve.
For whipped cream, pour cream in large mixing bowl. (For the best results, chill the mixing bowl and beaters for 10 minutes before using.) Add sugar. Beat until smooth and thick. Do not overmix. Fold in the vanilla extract until just combined.
To serve, dust the top of the entire cake with powdered sugar. Warm caramel sauce to desired temperature in the microwave. Drizzle each piece of cake with caramel sauce and top with whipped cream.
Per Serving: Calories: 512, Carbohydrate: 49 grams, Fat: 32 grams, Saturated fat: 14 grams, Protein: 5 grams, Cholesterol: 155 milligrams, Sodium: 290 milligrams, Calcium: 113 milligrams.