I do like to bake, but I find it quite intimidating. I'm not sure if it's releasing all control to my oven to make sure my baking beauties are done properly or if it's the fact that most baking recipes require exact measurements.
I don't like to measure.
My creations are usually a little of this and a pinch of that and watching it all unfold before my eyes......not my ovens.
I received a recipe from my friend Jennifer(whom I've only known for 2 months but feels like 10 years) through e-mail that won huge praise when presented to her co workers. One coworker being my husband who couldn't stop talking about this dessert. She was so kind to share this recipe with me and I'm delighted to share it with you. This Cake Rocks!
|Apple Cake with Caramel Glaze|
Apple Cake with Caramel Glaze
Combine and set aside:
3 c. flour
1 t. baking powder
1 t. baking soda
1 t. salt
Beat together in a large mixing bowl:
1 c. oil (I changed this and used 1/2 c. canola oil and 1/2 c. unsweetened applesauce)
2 c. sugar
1/2 c. orange juice
2 T. vanilla
Incorporate dry ingredients; beat together until batter is smooth.
Peel, core, and slice:
4 medium or 3 large Granny Smith apples(I only used two Granny smith and cut them in 1 inch pieces)
Toss w/ 1 T. lemon juice + 1 T. cinnamon
Preheat oven to 350 degrees and grease a Bundt cake pan. Dust with cinnamon (you know, instead of flouring it).
Put 1/3 of the prepared batter in the bottom of the pan. Layer 1/2 the apples. Put another 1/3 of the batter, followed by the rest of the apples and the rest of the batter on top. Bake at 350 for 60- 75 minutes. Let cake cool *completely* before attempting to remove it from the pan.
1 c. brown sugar
1/2 c. butter
1/4 c. milk
(Bring these 3 ingredients to a full rolling boil for 1 minute, stirring constantly.)
Remove from heat and add 2 c. powdered sugar + 1 t. vanilla. Beat with electric mixer or hand blender until smooth. Use frosting immediately on the cake, it sets up quickly!
Note: This is simply, how should I say this, to die for!