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#CookClub recipe No. 3: Gooey Caramel Apple Cake with Caramel Topping

This week's #CookClub recipe is Gooey Caramel Apple Cake with Caramel Topping.

It's a recipe fit for fall entertaining since it features apples and, let's face it, caramel. Resist the urge to buy a jar of caramel sauce because it's so easy to make your own with this simple recipe. No special equipment needed, so don't think you need a candy thermometer. You aren't making candy.

Also, you should know that despite its name, the "cake" is more like bread pudding. You'll have a difficult time cutting perfectly square pieces, so don't worry about scooping it out with a spoon.

The recipe calls for two tart apples and in my book, that's a Granny Smith. They are great for cooking because they hold their shape. Prefer red? Try Rome or even Gala, which isn't too tart but a good baking apple nonetheless. McIntosh apples are not good baking apples because they fall apart and Red Delicious, while completely wonderful to eat out of hand, won't give you much tartness.

If you're participating in our online #Cookclub, the key is to remember #Cookclub because that's how you'll want to tag everything. You'll have two weekends to make the recipe and post a photo on Instagram with your comments. Photos and comments for the Gooey Caramel Apple Cake with Caramel Topping are due by 6 p.m. Oct. 20. Some of the photos and comments will be printed in the Tampa Bay Times food section on Oct. 23.

As part of the #Cookclub conversation, join us from 7 to 8 p.m. every Thursday for a #Cookclub chat on Twitter. On Thursday we will be talking about the Red Lentil Chicken Soup recipe we provided two weeks ago.

It's been fun to see the different results through photos on Instagram and read comments from #Cookclub. There's always someone going rogue and using the slow cooker just to experiment!

That's the beauty of a community of cooks making one recipe. We all get to see how our different techniques and tastes can still result in a delicious dish.

Today, I share my photo and video tips for Gooey Caramel Apple Cake with Caramel Topping, and am eager to see yours. Welcome to this week's meeting of #Cookclub.

Questions? Direct them to @roadeats on Twitter and tag them #Cookclub or to,


Gooey Caramel Apple Cake with Caramel Topping

Deadline for photos and comments on Instagram is 6 p.m. Oct. 20. Tag them #Cookclub.

1 cup light brown sugar, firmly packed

1/2 cup vegetable oil

2 teaspoons ground cinnamon

1 tablespoon vanilla

2 large eggs

1/4 cup milk

1 3/4 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

2 medium tart apples, peeled, cored and coarsely chopped

Caramel topping:

1/2 cup light brown sugar, packed

1/4 cup butter

1/4 cup heavy cream

1 teaspoon vanilla

In a mixing bowl with electric mixer, beat together sugar, oil, cinnamon, and vanilla. Add eggs one at a time, beating well after each addition. Mix in the milk, flour, baking powder, and salt, stirring just until blended. Stir in apples.

Pour apple cake batter into a greased 9-inch square pan. Bake at 350 degree until cake springs back when touched lightly in the center, about 30 to 40 minutes. With a fork, pierce cake all over. Pour hot caramel topping over cake. Serve warm or at room temperature with a dollop of sweetened whipped cream or whipped topping.

Combine brown sugar, butter, and cream in a heavy saucepan over medium heat; bring to a boil. Reduce heat to a simmer; continue cooking and stirring for 5 minutes. Remove from heat and stir in vanilla. Pour caramel topping over hot apple cake.

Serves 8.


#CookClub recipe No. 3: Gooey Caramel Apple Cake with Caramel Topping 10/07/13 [Last modified: Thursday, October 10, 2013 4:26pm]
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© 2017 Tampa Bay Times


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