Keyword: Cake

Caramel Apple Upside Down Cake

As promised on Instagram here is the recipe for that delicious Caramel Apple Upside Down Cake. I used store bought Caramel Sauce (Mrs. Richardsons). You can easily make your own. Here is a quick recipe:

1 cup brown sugar, 1/2 cup unsalted butter, 1/4 cup whole milk, and 1 tsp. vanilla

Stirring constantly bring all ingredients to a boil and cook until thickened, about 2 minutes. Remove from heat and stir in vanilla. You can use right away or store in an airtight jar in refrigerator.

On another note can you do me a favor? I am trying to get a book deal and need to up my Instagram followers. If you aren’t already following me, will you please go to @diaryofalostchef on Instagram and give me a follow?  I really appreciate it. As soon as I have my book deal I will give away books to the first ten of you that follow me.

THANK YOU!!!!

 

 

Caramel Apple Upside Down Cake
Print Recipe
This is a light almost pudding like cake. It is so easy and yet impresses. It would work well with pears too.
Caramel Apple Upside Down Cake
Print Recipe
This is a light almost pudding like cake. It is so easy and yet impresses. It would work well with pears too.
Ingredients
Servings:
Instructions
  1. Preheat oven to 320° Melt the 2 Tbsp. butter in caramel sauce and remove from heat. Pour caramel sauce into a 9" non-stick cake pan. Arrange apples on top of caramel in circles and in center.
  2. In a large, bowl beat the 1/2 cup butter with both sugars, until light and fluffy. Beat in eggs one at a time. Add sour cream and vanilla and continue beating until just smooth.
  3. In a medium bowl whisk together flour, baking soda, baking powder and salt together. Alternating with buttermilk, add dry ingredients to butter mixture. Start and end with dry ingredients.
  4. Pour cake batter over apples in cake pan and smooth out. Bake for 35 - 40 minutes, until tester is almost clean. Cool in pan for 10 minutes then invert onto plate. This would be great served warm with vanilla ice cream or room temperature with whipped cream.
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CAKE!!!

CAKE!!!!

I’ve been making it, decorating it, giving it away and eating it. So much so that I almost forgot to write about it.

Seriously, I have this great calendar that tells me what “DAY” it is each day. Apparently, July 20th was Cake Day. As I have mentioned, a lot, I love cake. So why wouldn’t I bake and write about it? The 10thAnniversary of the Hadassah group I belong to and my daughter’s best friend’s birthday also happened to be around that date, so I baked the fabulous chocolate cake written about in April 2017 and I made a wonderful Carrot Cake.

Let me tell you, Carrot Cake comes with a lot of opinions. Do you used nuts? What kind of nuts? Do you do a cream cheese frosting, and do you put butter in yours? In my house you would NEVER put fruit in something baked. In other homes you might add pineapple chunks to your carrot cake. All this to say that even though I happen to love my recipe, make it your own.

Mine is “original” after years of adapting all the family recipes and magazine recipes I’ve tried. I used to buy the pre-shredded carrots, and they work fine. Now I like to make a really fine shred in my own processor. I like the taste of fresh carrot, but I don’t want a big piece to wander into my bite of cake. I do put a stick of butter in my frosting.  I think it adds a richness. If you want to add nuts, I’d go with pecans.  Walnuts are also a good addition, but almonds might be nice too.

See what I’m doing here? My recipe is a great base. If you make it as is, you will love it. But make it your own and start a new tradition. Most of all ENJOY!!!!


Carrot Cake
Print Recipe
Servings
12
Servings
12
Carrot Cake
Print Recipe
Servings
12
Servings
12
Ingredients
Cake
Cream Cheese Frosting
Servings:
Instructions
Cake
  1. Preheat oven to 350°. Prepare 3 9" round pans with butter and flour
  2. In a large bowl whisk together flour, sugar, baking soda, cinnamon and salt.
  3. Add eggs and canola oil, use a hand mixer and blend until just combined.
  4. Add carrots. This is where you can add nuts or fruit.
  5. Pour into prepared pans and bake for 30-40 minutes, until tester comes out just clean. Do not over bake.
  6. Let cool in pans for 5 minutes then cool completely before frosting.
Cream Cheese Frosting
  1. Using the paddle attachment of a stand up mixer, blend cream cheese, butter and vanilla until fluffy. Slowly add powdered sugar until combined. be sure to re-mix after scraping down sides.
  2. When cakes are completely cool, frost generously. I made white chocolate curls to decorate, you can also buy them.
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