Looking for a recipe

[winkyfaye]

I used a recipe for an Apple Cake approx. 2 years ago from Cuisine at Home issue. The issue also had a recipe for Slower Cooker Roast Beef and a recipe for Mashed Potatoes and Peas. We moved from FL to NC and I somehow threw the magazine away. I have found a copy of the roast and the mashed potatoes that I had made but not the apple cake. This was as great apple cake and now that the apple season is in high gear here in NC I would love to make it again. I seem to remember it had a lot of apples, like a couple of pounds maybe. If anyone has this recipe I would greatly appreciate if you could share it.

[losblanos1]

I sure hope this is it....

Caramel Apple Cake
Issue 41

BUTTERMILK CAKE LAYERS
MAKES TWO 9" ROUNDS
TOTAL TIME: ABOUT 1 HOUR
CREAM:
2 cups sugar
3/4 cup unsalted butter, room
temperature (1 1/2 sticks)
GRADUALLY ADD:
5 egg whites, lightly blended
SIFT TOGETHER:
2 3/4 cups all-purpose flour
1/2 t. baking soda
1/2 t. table salt
COMBINE;ADD ALTERNATELY WITH
DRY INGREDIENTS:
1 cup buttermilk
2 t. vanilla extract

Preheat oven to 350° with rack in
the center. Grease two 9" round
cake pans with nonstick spray. Line
with rounds of parchment paper,
spray again, and dust with flour.

Cream sugar and butter in a large
mixing bowl until light.

Gradually add egg whites, beating
until well blended.

Sift flour, baking soda, and salt.

Combine buttermilk and vanilla.
Add 1/3 of the flour mixture to the
butter mixture; mix just until blended.
Add 1/2 the buttermilk mixture
and blend just to incorporate. Scrape
the bowl, add half the remaining flour, and blend. Scrape bowl again,
then add the remaining buttermilk.
Fold in the last of the flour by hand,
making sure no flour is at the bottom.
Divide batter among prepared
pans, about 21/2 cups per pan. Bake
for 40–45 minutes, or until a toothpick
inserted in the center comes out
clean. Cool cakes on a rack for
5 minutes, turn out onto a cooling
rack, and peel off the parchment.
Cool before filling and frosting.

SPICED APPLE FILLING
MAKES ABOUT 1 CUP
TOTAL TIME: ABOUT 20 MINUTES

SAUTE IN 2 T. UNSALTED BUTTER:
3 Granny Smith apples, peeled,
thinly sliced
1/4 cup sugar
1 t. ground cinnamon
Juice of 1/2 a lemon
Pinch of salt
DEGLAZE WITH:
3 T. apple juice or water
Sauté apples in butter over medium-
high heat with sugar, cinnamon,
lemon juice, and salt. Cook until fruit
begins to caramelize around the
edges, about 15 minutes. Stir periodically,
but not so much that the
apples don’t caramelize.
Deglaze with juice, stir, and cook
another 2–3 minutes, or until liquid
is nearly (but not totally) evaporated.
Cool apples before filling cake.

CARAMEL ICING
MAKES ABOUT 2 1/2 CUPS
TOTAL TIME: ABOUT 20 MINUTES

BOIL:
2 cups sugar
1 cup unsalted butter, cubed
(2 sticks)
1/2 cup buttermilk
1 t. baking soda
1 t. fresh lemon juice
Pinch of salt

TOP CAKE WITH:
Chopped dry roasted peanuts
Boil all ingredients (except for
the peanuts) in a tall, heavy
saucepan over medium heat,
stirring until butter melts and
mixture starts to boil. Cook,
stirring occasionally, until icing
caramelizes, about 8 minutes.
Remove from heat and cool
5 minutes. It will continue to
caramelize off heat.
Beat icing with a hand mixer
until lighter in color and thick,
about 5 minutes. It should be
liquid enough to drip down the
sides of the cake.

[Gourmet_Mom]

Good job, Blane! I hope it was the right one!

[cjs]

Me, too. Welcome to the forum, "Winkyfaye" and hope you'll come back and join us.

[Mare749]

Thanks for posting the recipe, Blane.

Welcome winkyfaye!

[winkyfaye]

Thanks for the reply, but that is not it. This recipe sounds wonderful and I will plan on trying it. I forgot to mention that the one I was looking for was a bundt cake. Faye

[winkyfaye]

Thank you!

[cjs]

someone will find it for you.

[luvnit]

Gosh Faye, I don't see any apple bundt cakes. There is a Carmel Apple Cake and a Brown Butter Apple Tarte Tatin Cake.

Maybe this is in one of their special cookbook issues? I don't have many of those, and they're not on the DVD.

[winkyfaye]

Since I'm planning on having many apples to use I would appreciate any other recipes that are a favorite. Any freezable recipes would be great. I am also planning on canning some apple butter. I am nearly 61 years old and new to canning, so wish me luck. I did can some strawberry jam this summer with success, but my Apricot/Pineapple preserves is really runny. It does, however, make a great cooking sauce or topping for ice cream or pancakes.