October 4th, 2011 |

TPD Magazine: Caramel Apple Torte Cake

So, I know you have all been drooling over this picture in the fall issue of The Party Dress Magazine and have just been DYING for me to post the recipe.  The day has come for me to share this sweet little treat with all of you!  An exclusive recipe from our assistant editor, Charynn of Two Sugar Babies, this fall treat will have you drooling faster than you can read the recipe!

Cake Recipe
1 1/2 c. butter
3 c. flour
3 c. sugar
1t baking sola
1t baking powder
2T molasses
1T cinnamon
1t nutmeg
1/2t salt
1T vanilla
1/2 c. milk
3x eggs
3x apples, peeled and grated
3 9″ cake pans or 2 half-sheet pans (for making normal size cake or small individual cake, respectively)
Preheat oven to 350 degrees. Prepare your pans with cooking spray or silpat liners. Whisk together dry ingredients into large mixing bowl and set aside. Cream butter and sugar in the bowl of an electric mixer. Add eggs one at a time, completely mixing in. Add dry ingredients gradually and mix until thoroughly combined. Slowly incorporate milk and vanilla. Add apples and mix until just combined. Pour into prepared pans and bake in preheated oven until firm to the touch. Let cool.
Caramel apples
1 stick butter
1/2 c. brown sugar
4 apples peeled and sliced thinly
1/4 c. dark rum (optional)
Melt butter in a large skillet and then stir in brown sugar. Add apples and cook over medium-high heat until caramelized. Add rum if using and use a long lighter to catch a flame (to burn off the alcohol). Be very careful!! Let flame burn down. Turn off heat and let cool completely, otherwise they will melt your cream.
Whipped cream
1 sm container Heavy Whipping Cream (i have to get the oz–i think it’s 8?)
3T powdered sugar
1T vanilla
1/2t cinnamon, optional
In the bowl of an electric mixer fitted with the whisk attachment, whip cream until medium peaks form. Slowly add powdered sugar and whip until stiff peaks form. Gently incorporate vanilla and cinnamon, if using.
Assembly
Remove cooled cakes from round cake pans, if using. If making individual-size, using a round cutter, cut 4″ circles from your 1/2 sheet pan and lay separately on parchment. Spray cutter with cooking spray if sticking.
Layer the cakes in the following order: cake, whipped cream, apples, cake, etc. Finish with cream and apples. Use extra caramel sauce from the apples to drizzle over the sides. Alternatively, homemade or store bought caramel sauce could be used. Serve immediately.
Be Sociable, Share!

2 comments to TPD Magazine: Caramel Apple Torte Cake