Makes: 12 servings
Yield: servings
Prep: 25 mins
Bake: 50 mins at 350°F
[post_ads]Ingredients
- 6 tablespoons cold butter
- 1 1/2 cups packed light brown sugar
- 1 teaspoon sea salt
- 4 Gala apples (about 2 lbs), cored and peeled, each cut into 8 wedges
- 1 1/2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 2 eggs
- 1 teaspoon vanilla extractg
- 1/2 cup half-and-half
- Whipped cream (optional)
Directions
- 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.
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Nutrition Information for Salted Caramel Apple Cake
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.
