For Gala apples (about 2 pounds), cord and peeled, each cut into eight wedges
1 1/2 cups flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1stick) butter, softened
Two eggs
1 teaspoon vanilla extract
1/2 Cup half-and-half
Instructions
Heat oven to 350 degrees . Butter the bottom of a 10-inch
round cake pan with 4 tbsp of the butter. Sprinkle with 1/2 cup
of the brown sugar and the sea salt.
Heat remaining 2 tbsp cold butter in a large skillet over
medium heat. Add apples; saute 13 to 15 minutes, until tender.
Cool.
In a large bowl, whisk flour, pumpkin pie spice, baking powder
and salt. In a second large bowl, beat softened butter and
remaining 1 cup brown sugar until smooth. Beat in eggs, one
at a time, then vanilla. On low speed, beat flour mixture into
butter mixture, alternating with half-and-half. Scrape down
sides of bowl; beat for 1 minute.
Fan apples over bottom of prepared pan. Spread batter over
apples. Bake at 350 degrees for 45 to 50 minutes, until a
toothpick inserted in center comes out clean. Cool for 15
minutes.
Run a small knife around edge of pan. Place a serving plate
on top of pan and turn plate and pan over together. Carefully
remove pan. If any apples remain in pan, place on cake.
Serve warm or at room temperature with whipped cream, if
desired.
Nutrition Information for Salted Caramel Apple Cake
Servings Per Recipe- 12
PER SERVING- 326 cal., 15 g total fat (9 g sat. fat), 75 mg
chol., 305 mg sodium, 45 g carb. (1 g fiber), 3 g pro.
Originally Submitted
5/8/2015
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