Sweet Swooning Caramel Apple Cake

Memorial Weekend is a shout-out to favorite cakes.  I will be creating my notoriously super-killer Strawberry Shortcake and have added my version of this Caramel Apple Cake to the table.  This is a delish cake with either layered thin sliced cooked apples  (my version) or applesauce.  I also changed mine to cream cheese frosting and a few other tweaks.  These are amazing cakes for holidays and crowds.  Oh, I almost forgot,  I am also creating Marcel’s “Death by Chocolate Cake” for those friends that cannot live without chocolate cake for the holidays!  Enjoy!

p.s. you could dress this up with “red, white & blue” too, share and thank our troops for their service ! Happy Memorial Day & Weekend!

Grab the recipe here.

For the Love of Cupcakes…

and all that dresses them up in yumminess, cuteness and makes creating then even more fun than eating them! 

I am spending a few hours in the kitchen today creating new recipes for upcoming events and home entertaining.  Just completed a wonderful new apple recipe (will be shooting the images shortly and up on the blog soon) but wanted to stop in and share this image from my cupcake bonanza photoshoot.  Isn’t it cute?  It’s one of my storage jars for my cupcake wrappers.  8o}}

Cinnamon Raisin Caramel Cake

Who isn’t in love with anything related to cinnamon or caramel buns? Our absolute favorite breakfast treat. I have created many versions at Beyond the Yum because a gal can never have enough cinnamon bun recipes (i.e., like shoes).  My Maida Heatter recipe is a favorite for yeast rolls and this is my favorite for cake and is based on several other yum recipes with a twist.  This is truly a lip-smacking, finger-licking “beyond the yum” recipe.  Try it!

Cinnamon Raisin Caramel Cake

Cake:
3 cups flour
¼ tsp salt
1 cup sugar*
4 tsp baking powder
1 ½ cups cream (or milk)**
2 eggs
2 tsp vanilla
1/2 cup butter, melted
1 cup raisins

Topping:
1 cup butter, softened
1 cup brown sugar
2 tbsp flour
1 tbsp cinnamon
1/4 tsp nutmeg

Instructions

Preheat oven to 350 degrees.

1. Mix together dry ingredients; add wet ingredients finishing with melted butter until smooth.
2. Add raisins and stir to mix.
3. Spread batter into a greased 9×13 pan.
4. In a separate bowl, mix the topping ingredients.
5. Drop topping by tablespoons onto cake batter and use a knife to swirl through the cake.
6. Bake for 25-30 minutes.  Set aside to cool to warm.
7. Drizzle 1/2 Caramel Sauce over cake.
8. Drizzle Powered Sugar Glaze over cake.
9. Cut into large slices and serve with additional caramel sauce.***

Powdered Sugar Glaze:
2 cups powdered sugar
5 tbsp milk
1 tbsp butter melted
1 tsp vanilla

Directions for Glaze:   Mix all ingredients until smooth, set aside.

Caramel Sauce

1 packed cup brown sugar
1/2 cup cream
4 tablespoons sweet unsalted butter
Pinch salt
1 tablespoon vanilla extract

Directions for Caramel Sauce: Mix the brown sugar, cream, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Set aside until assembly.

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Notes:
*You can substitute sugar with Splenda for both white and brown sugars.
** I always substitute milk with cream; some recipes require a little water added to cream to thin batter. Cream gives a creamy”melt in your mouth” texture to the cake.
*** You have the option to use all the caramel over the cake but I find I like it better when drizzled on plate to dip bites of cake into it.

8o)) I keep mine in fridge after first day (if there are leftovers) and then add a tablespoon of the leftover caramel sauce to top, reheat in microwave for 10+- seconds and then indulge for a few minutes of delight ….enjoy!