Friday, November 20, 2015

Anna Sultana’s Caramel Apple Cake and the Full Beaver Moon

Over the years Ma and I liked to send each other recipes that we’d tried and had turned out well.
A few years into the 21st century Ma tried a recipe she'd found that had a cake mix among its ingredients.
Well, why not... She was in her eighties and didn’t have to prove anything.
Pop and her guests had enjoyed eating it, so she sent me the recipe.
After she’d made a few changes, of course.


I recently posted the recipe for Ma’s Spiced Banana Cake.
That post also has links for a few other banana cake, bread and dessert recipes.

I think I’ll do the same for apples.
Well, for starters, here is the link for Ma’s Caramel Apple Cheesecake.
This post also has links for five other cheesecakes.
Enjoy!


Hints:

Place caramels in the freezer for 5 minutes before unwrapping. 
The plastic will peel off more easily.

Allow the caramel sauce to sit 45 to 60 minutes until thickened.
Make sure the cake has completely cooled before topping with the caramel sauce.
it's best if you top with the sauce right before serving.


In a rush? 
I know… really dumb question.
You can top the cake with store bought butterscotch sundae topping.
Or leave it plain and serve it with ice cream and / or whipped cream.
It also is good with a cream cheese frosting.
Don't have a cream cheese frosting recipe?
Here’s a recipe for Allspice Cream Cheese Frosting.


Want a little variety?
The cake can be made using French Vanilla pudding or lemon cake mix.
Butter pecan cake mix goes particularly well with butterscotch pudding.
You can also add
1 Cup chopped pecans and 1 teaspoon cinnamon


Counting calories?
Replace the oil with an equal amount of unsweetened apple sauce.

Making this in the summer?
Use diced fresh peeled peaches with butter pecan cake mix.


                        Caramel Apple Cake

For the Cake

Grease very well and flour a 10-inch tube pan or a 12-cup fluted tube pan

In a small bow combine
1/4 Cup sugar 
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Peel
3 Granny Smith apples
Shred the apples.
You want to have 2 Cups of shredded apples.
Coat apples in sugar and spice mix
Set aside.

Preheat oven to 350º F 

Place in a large mixer bowl
1 package (2-layer size) yellow cake mix
1 package (4-serving size) vanilla instant pudding 
Stir to combine.
Add
1/2 Cup water
1/2 Cup milk
4 large eggs
1/3 Cup oil
Beat on low speed until blended.
Beat on high speed 2 minutes. 
Stir in shredded apples. 
Pour into prepared pan. 

Bake for 50 to 60 minutes.
A toothpick inserted into the centre should come out clean.
Place the pan on a wire rack.
Let the cake cool in the pan for 15 minutes.
Loosen the cake from the side of the pan and invert onto a wire rack. 
Gently remove the pan. 
Cool cake completely. 
Transfer it to a serving platter.


For the Caramel Sauce

Place in a microwaveable bowl 
20 caramels
1/4 Cup heavy cream 
Stirring every 30 seconds, microwave on high for 1 1/2 minutes or more, until the caramels are completely melted. 
Stir sauce until blended. 
Cool 45 to 60 minutes or until thickened. 
Drizzle over the cake. 

Serve topped with whipped cream and / or vanilla ice cream.


About the sky this week…
According to the Farmers Almanac:

November 23 — The waxing Moon is at its closest to Earth. Orion The Mighty Hunter also comes out around 9 p.m. tonight. Look for him in the eastern sky for the remainder of November and early December.

November 25 — The full Beaver Moon, 5:44 p.m. The entire disc of the Moon appears full for three days. Watch this video to see how this full Moon got this name

November 26 — Happy Thanksgiving! After dinner go outside and see if you can spot The Summer Triangle (also called Autumn Triangle) high in the western evening sky.

November 28 — When you’re looking at lovely Venus in predawn hours, see if you can spot Spica, the brightest star in the constellation Virgo, to her lower right, about 5º. Visible for the next 4 days.

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