Cake:
3 medium peeled, cored, and grated Granny Smith Apples
3 medium peeled, cored and diced Granny Smith Apples
2 tsp fresh lemon juice
4-1/2 C all-purpose flour
1-1/4 C firmly packed brown sugar
1 C granulated sugar
3 tsp cinnamon
1-1/2 tsp baking soda
1-1/2 tsp salt
1 tsp ground ginger
5 large eggs, lightly beaten
1-3/4 C canola oil
1-1/2 tsp vanilla
Swirl:
1 8 oz. pkg. cream cheese, softened
1/2 C confectioners' sugar
2 T all-purpose flour
1 large egg
1 T orange zest
1. Preheat oven to 325. Spray a 15-cup bundt pan with non-stick baking spray w flour. Set aside.
2. In a medium bowl combine apples and lemon juice. Set aside.
3. In a large bowl, whisk together flour, sugars, cinnamon, baking soda, salt and ginger. Make a well in the center and add eggs, stirring to combine. Stir in oil. Fold in apples and vanilla. Set aside.
4. In a small bowl, stir together cream cheese,confectioners'sugar, flour, egg and orange zest.
5. Pour half of batter into prepared pan. Spoon cream cheese mixture over batter, avoiding edges. Top with remaining batter. Using a knife, pull blade back and forth through batter to swirl cream cheese layer. Smooth top.
6. Bake until a wooden toothpick inserted near center of cake comes out clean, approximately 1 hour and 15 minutes. Let cool on a wire rack for 20 minutes. Remove from pan, and let cool completely. Drizzle Caramel Glaze over cooled cake.
1-1/2 C suar
1/2 C water
1/2 tsp fresh lemon juice
3/4 C heavy cream
1/4 C unsalted butter, softened
1 C confectioners' sugar, sifted
1. In a medium saucepan bring sugar, water and lemon juice to a boil over medium-high heat. Cook, without stirring, until mixture turns a light amber in color and reads 340 on a candy thermometer, 10 to 15 minutes. Remove from heat, and carefully whisk in cream and butter (mixture will boil up). Let cool completed. Add confectioners' sugar, whisking until smooth.
Yield: 12 to 16 servings
This recipe adapted from Fall Baking edition of Taste of the South Magazine.
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