Caramel Apple Bundt Cake

So I made this for a work lunch and got lots of Mmmm's. One co-worker said it was one of her favorites I've made. (and I've made a few cakes). I think it's definitely one of my love languages to bake for people..haha.  It's not your traditional apple cake because of the cream cheese in it but it is so yummy and so .... not dry (aka moist). The caramel sauce is a must and served warm is the best! This recipe comes from Mel's Kitchen Cafe. 

Ingredients

Cake:

3 cups all-purpose flour

1 tsp baking soda

2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

3 medium apples, for about 3 cups chopped

1 tbsp lemon juice

3 tbsp dark brown sugar

2 tsp vanilla, divided

1 1/4 cups vegetable or canola oil

2 cups granulated sugar

3 large eggs

Cream Cheese Layer:

8 oz cream cheese, room temperature

1/3 cup granulated sugar

1/2 tsp vanilla

1 large egg

Glaze:

2 Tbsp butter

2 Tbsp brown sugar

2 Tbsp white sugar

2 Tbsp heavy cream

1/2 to 1 tsp vanilla

Caramel Sauce:

4 Tbsp butter

1 cup firmly packed light brown sugar

1/2 cup half and half or whipping cream

pinch of salt

1 Tbsp vanilla

Directions

1. Generously grease and flour a 9 or 10 inch bundt pan. Set aside. Preheat oven to 350 degrees F. 

2. In a medium bowl, whisk together the flour, soda, cinnamon, nutmeg and salt. Set aside. Peel core and dice 3 cups of apples. Toss the apples with the tablespoon of lemon juice to keep from browning. Add the dark brown sugar and 1 tsp vanilla and toss to combine. Set aside. 

3. Using a handheld electric mixer or in a bowl of a stand mixer, blend the oil, sugar and vanilla until well mixed. Add the eggs one at a time, mixing well after each addition. Stir in the dry ingredients until just incorporated. The batter will be quite thick. Drain any excess liquid from the apples (if any) and stir the apple mixture into the batter. Don't over mix! Pour the butter evenly into the prepared pan. 

4. In a medium bowl, beat the cream cheese just until smooth. Add the 1/3 cup sugar, vanilla and egg and beat on medium speed until creamy and smooth. 

5. Using a spoon or butter knife, make a trench in the center of the cake batter (going around in the circular shape of the bundt pan) about 1 -inch deep (just scoop the excess batter to either side. Spoon the cream cheese mixture into the trench trying to keep the cream cheese mixture in a ring in the centre of the cake so it has cake batter on either side around the circle. Once the cream cheese mixture is in place, use a butter knife to swirl the cream cheese mixture into the surrounding cake batter. 

6. Bake the cake for 1 hour and 15 mins (checking often as you may need to decrease or increase time based on your pan and exact oven temp). Bake until a toothpick inserted in the centre comes out with only a few moist crumbs. 

7. While the cake is cooling, mix the ingredients for the glaze in a small pan over medium high heat. Allow the ingredients to come to a boil and boil for one minute, stirring constantly. Pour the glaze over the cake while the cake is still in the pan. Let the cake cool in the pan before removing. Turn the cake out onto a serving plate and store covered in the refrigerator for up to 2 days. Serve chilled or at room temperature, drizzling caramel sauce over each piece. 

8. For the caramel sauce, mix the butter, brown sugar, half and half or cream, and salt in a saucepan over medium-low heat. Bring the mixture to a simmer and cook while whisking gently for 5-7 minutes, until thickened slightly. Add the vanilla and cook another minute to thicken further. Turn off the heat and pour the sauce into a jar. Refrigerate until slightly warm. Drizzle on each piece. 

Snickerdoodle Cupcakes

I love snickerdoodle cookies so when I saw this recipe I had to try it. It's kind of a cross between the cookie and a churro, which I also love! I added more cinnamon to the batter (by accident actually and I liked it) I also made the cupcakes earlier so when I went to dip them in the cinnamon I took a pastry brush and just brushed on a little bit of milk around the edges first, then dipped around the edges with cinnamon/sugar before I put on the icing/frosting. I sprinkled a little cinnamon/sugar on top of the frosting as well. yum!

This recipe and photo comes from Urban Bakes. 

http://urbanbakes.com/snickerdoodle-cupcakes/

Ingredients - yields 24 cupcakes

Cupcakes

1 3/4 cups plus 2 Tablespoons of granulated sugar

2 tsp ground cinnamon

2 1/2 cups all-purpose flour

2 tsp baking soda

1 tsp salt

1 (5oz) can evaporated milk

1 cup reduced-fat sour cream

1/2 cup unsalted butter, melted

1 tsp pure vanilla extract

2 eggs, beaten

Frosting

6 cups powdered sugar

2/3 cup unsalted butter softened

1 tbsp pure vanilla extract

2-4 tbsp milk or half and half

Directions

1. Heat oven to 350 F. Place paper baking cup into each of the 24 reg sized muffin cups; set aside.
2. In a small bowl, mix 2 Tbsp of the granulated sugar with 1 tsp of cinnamon; set aside.
3. In a large bowl, (I used my stand mixer) mix remaining 1 3/4 cup granulated sugar, remaining 1 tsp cinnamon (I added 2 tsp), flour, baking soda and salt.
4. In a separate med bowl, stir evaporated milk, sour cream, butter, vanilla and eggs. Pour this mixture into the flour mixture and mix until well blended.
5. Divide batter evenly among prepared baking cups, filling 1/2-3/4 full.
6. Bake 18-20 mins or until a toothpick inserted in centre comes out clean.
7. Cool.
8 Meanwhile, in large bowl, mix powdered sugar and softened butter until blended. Initially it may be very crumbly.
9. Mix in vanilla and 1 Tbsp of milk at a time until desired texture is reached.
10. Dip the rim of each cupcake into the cinnamon-sugar mixture (As prepared in step 3). This will give the cupcake the snickerdoodle cookie effect.
11. Use a pastry bag and desired tip (2D shown in picture) and pipe frosting on cupcakes.
12. Sprinkle additional cinnamon-sugar onto piped frosting before it dries to give an extra finishing touch.

Dark German Chocolate Cake/Cupcakes with Frosting

I've made this recipe as a layer cake and cupcakes. The cake is so dark and yummy it is not your typical chocolate cake and partners so well with the extra delicious German Chocolate Frosting. (which my daughter argues that it really isn't a frosting but more of a topping.. hmmm, maybe) Whatever it is, I know this...it is so good! 

If you do cupcakes you can use a chocolate buttercream frosting around the edges or just drizzle some chocolate sauce on top of the German Choc frosting-I've done both. 

The recipes come from Allrecipes.com

Cake Ingredients

(makes approx 44 cupcakes, or 3- 9in rounds or a 14x17 deep baking sheet. 

3 cups white sugar

2 3/4 cups all-purpose flour

1 cup unsweetened cocoa powder

2 tbsp unsweetened cocoa powder

2 1/4 tsp baking soda

2 1/4 tsp baking powder

1 tsp salt

1 1/2 cups milk

3/4 cup vegetable oil

3 eggs

1 tbsp vanilla extract

1 1/2 cups hot water

Directions

1.  Preheat oven to 350 F. Line cupcake holders or if using cake pans for layer line the bottom with parchment or waxed paper. I also spray with Pam and dust with cocoa powder. If keeping it in the pan (14x17) you don't need to line with parchment just spray. 

2. If using a stand mixer sift flour, 1 cup plus 2 Tbsp cocoa powder, baking soda, baking powder,into bowl then add sugar and salt together. Using the whisk attachment; whisk dry ingredients together on low. 

3. In a separate medium bowl, whisk milk, vegetable oil, eggs, and vanilla extract together in a separate medium bowl. Add to the flour mixture and mix at low speed until well incorporated scraping the sides often. Gradually add hot water on low speed just until combined. It will look pretty runny for cake batter but its going to be ok-don't be scared :)  Pour batter into the prepared pan or cupcakes only filling cupcakes to about 1/2-3/4 full. (don't fill too full as it almost doubles)

4. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25-30 mins. (check cupcakes at 20 mins) Let cake cool in the pan for about 1 hour. 

Frosting (or topping) Ingredients

1 cup evaporated milk

1 cup white sugar

3 egg yolk, beaten with 1 tsp water

1/2 cup butter

1 tsp vanilla extract

1 cup chopped pecans

1 cup flaked coconut

Directions

In a large saucepan combine evaporated milk, sugar, egg yolks, butter and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Spread on cake while still warm. Let cool a bit if using for cupcakes or layer cake.