Tuesday, March 22, 2016

Irish Apple Cake with Caramel Sauce

Well, today I'm wrapping up my St. Patrick's Day posts. If you missed anything, you can always start back here and get caught up.

For dessert, we enjoyed this Irish Apple Cake with Caramel Sauce.

Below I'll show you how to make it. At the end of the post, you can find a link to a printer-friendly version of the recipe.

Begin by greasing a Bundt pan with Crisco.

Really get in there! Don't want this cake to stick.

Add a couple of teaspoons of flour and shake it around. Discard the extra.

Your pan is now ready. Set it aside.

Sift together the flour, baking powder, salt, cloves, and nutmeg.

Don't skip this step. It really lightens the cake.

Add cold, cubed butter.

Using a pastry cutter (or a fork), work in into small pieces.

There should be no lumps when you're done. Just small grains of butter.

Add sugar.

Mix and set aside.

Peel apples.



Add to flour mixture and toss to coat.

Add cinnamon to taste. I like a lot and added about a teaspoon. (Believe it or not, cinnamon (and vanilla!) was not called for in the recipe I started with. So I added it here. You can add it with the nutmeg and cloves above.)

Toss to mix well.

In a smaller bowl, mix milk, eggs and vanilla.

Beat well.

Add to dry mixture.

This makes more of a dough than a batter. Make sure there is no dry flour left unmixed.

Spoon into pan and smooth down gently.

Sprinkle with sugar.

Bake for about an hour at 375. This is a thick cake, so it may look done on the outside, but still be a little wet on the inside.

Isn't that pretty? We had it with caramel sauce on St. Patrick's Day, but we've had it plain for breakfast the last couple of mornings!

I simply used a caramel dip and heated it in the microwave. So easy and yummy!

You can print the recipe here.

I'm so glad you stopped by my neck of the woods!

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