Cinnamon Apple Cake with Buttermilk Caramel Sauce

Cinnamon Apple Cake with Buttermilk Caramel Sauce

Cinnamon Apple Cake with Buttermilk Caramel Sauce

Deciding what to bring to book club is a big deal.  We read books, but we also eat really yummy food and there are amazing cooks in this group.  We’ve often wonder if we should just call ourselves a food group who happen to read a few good books now and then!

I chose to bring this luscious apple cake.

I love apple cake; it reminds me of fall when the apple tree limbs are weighted down with their bounteous harvest.  I wanted to find one with a healthier bent because after all, this is a healthy food blog, so I looked to Cooking Light for a little inspiration and found this one HERE.  I modified it by using whole wheat pastry flour, but otherwise I pretty much left it as is.  Even with additional reductions like reduced-fat cream cheese and 3 cups of sliced apples this dessert is still full of calories.  But then I thought, “wouldn’t it be awesome to add a homemade caramel sauce; you know, because you can’t have enough sweet with your apple cake?”  So I’ll cut a small piece and drizzle a little caramel sauce on top . . . and enjoy every bite!

Cinnamon Apple Cake with Buttermilk Caramel Sauce

Prep Time: 20 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 30 minutes

Yield: 10-12 servings

  • Cinnamon Apple Cake with Buttermilk Caramel Sauce
  • 1 3/4 cups sugar, divided
  • 3/4 cup reduced-fat cream cheese, softened
  • 1/2 cup butter, softened
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 1/2 cups whole wheat pastry flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 tsp ground cinnamon
  • 3 cups chopped peeled Rome apple (about 2 large)
  • Cooking spray
  • 1/4 cup chopped walnuts
  • Buttermilk Caramel Sauce
  • 3/4 cup buttermilk
  • 1 1/2 cups sugar
  • 1/2 cup butter
  • 2 Tbsp corn syrup
  • 1 tsp baking soda
  • 1 tsp vanilla
  1. Preheat oven to 350 degrees F.
  2. Beat 1 1/2 cups sugar, cream cheese, butter, and vanilla at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition; set aside.
  3. Combine the flour, baking powder, and salt. Add flour mixture to creamed mixture, and beat at low speed until blended.
  4. Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons of the cinnamon mixture and apples in a bowl; stir apple mixture into batter. Pour batter into a 9-inch spring-form pan coated with cooking spray, and sprinkle with remaining cinnamon mixture. Sprinkle chopped walnuts on top.
  5. Bake at 350 degrees for 1 hour and 10 minutes or until cake pulls away from the sides of pan. Cool cake completely on a wire rack, and cut using a serrated knife. Serve with a drizzle of caramel sauce.
  6. For the Sauce: In a large saucepan (mixture will bubble up so use a large saucepan), combine the buttermilk, sugar, butter and corn syrup and stir over low heat until well blended. Increase the heat to medium and bring to a boil. Stir continuously for 5-7 minutes to keep sugar from scorching on the bottom (mixture will start to turn a golden brown). Remove from heat and whisk in soda and vanilla. It will bubble up a lot. As it cools and as you give it a good stir, the bubbles will go away. In case the sauce is too thick, just add a little half and half to thin it out. (Makes 2 cups or 32 servings)
http://insidekarenskitchen.com/cinnamon-apple-cake-with-buttermilk-caramel-syrup/

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