In October, I always host a birthday dinner for a friend that has been a tradition going back decades. I am always happy to have October as my month to host the group.  For dessert, I served an Apple Cream Cake, which was a hit.  The original recipe directions included making it in a bundt pan, which I did.  It was pretty, but hard to serve.  Next time I make it, I will use a 9″ x 13″ pan.  That way I can skip the step of cutting off the top to make a flat space for the apples and the bottom will be flat making it easier to serve with the extra whipped cream topping.

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Caramel Apple Cream Cake
Print Recipe
Servings
10-12 people
Servings
10-12 people
Caramel Apple Cream Cake
Print Recipe
Servings
10-12 people
Servings
10-12 people
Ingredients
Caramel Apple Topping
To Serve:
Servings: people
Instructions
To Make the Cake...
  1. Mix all cake ingredients together and beat for 2 minutes. Pour into a well greased bundt pan and bake 50- 55 minutes at 350°. Cool 10 minutes and move cake from pan. Place on a cake stand. See my notes above about changing the pan to a 9x13” pan.
To Make Caramel Apple Topping...
  1. Melt butter. Saute apples until tender but still holding their shape. Add caramel sauce and heat through until bubbly. With a serrated bread knife, cut off the top 1-1/2” of the cake. (This step can be skipped if using a 9 x 13” cake pan). Layer the caramel apple mixture evenly over the top of the cake.
To Serve...
  1. Whip 1 cup of the cream to soft peaks. Sweeten with sugar and vanilla. Chill until served. Heat the remaining 1-1/2 cup of the whipping cream until just warm. Place 3 tablespoons warm cream on a plate or in a shallow bowl. Place a generous slice or square of cake on the warm cream. Top with whipped cream. Serves 10-12
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