Apple Cider Caramel Cake Recipe
Ingredients
| Apple cider | 2 1/4 Cup (16 tbs), divided | |
| Granulated Sugar | 2 1/4 Cup (16 tbs), divided | |
| 1 tablespoon butter or stick margarine | ||
| 3 cups peeled sliced cooking apple | ||
| Lemon juice | 6 Tablespoon, divided | |
| Vanilla extract | 1 Teaspoon | |
| Cooking spray | ||
| Breadcrumbs | 2 1/2 Tablespoon | |
| 1/2 cup butter or stick margarine, softened | ||
| 1 tablespoon grated lemon rind | ||
| 1 (8-ounce) block fat-free cream cheese | ||
| Eggs | 3 Large | |
| All purpose flour | 3 Cup (16 tbs) | |
| Baking soda | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 1 cup low-fat buttermilk | ||
| Powdered sugar | 1 Tablespoon | |
Directions
Bring 2 cups cider to a boil in a large, heavy saucepan over high heat.
Cook 20 minutes or until reduced to 1/2 cup.
Reduce heat to medium-high; stir in 1/2 cup granulated sugar.
Cook 5 minutes or until sugar dissolves and cider is thick and dark-colored, stirring occasionally.
Remove from heat; let cool 1 minute.
Stir in 1 tablespoon butter.
Stir in apple; cook 15 minutes over medium-high heat or until liquid is absorbed, stirring frequently.
Remove from heat, and let cool.
Preheat oven to 325°.
Combine 1/4 cup cider, 1/4 cup granulated sugar, 1/4 cup lemon juice, and vanilla in a small bowl; set mixture aside, stirring occasionally until sugar dissolves.
Coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs.
Combine 1 1/2 cups granulated sugar, 1/2 cup butter, lemon rind, and cream cheese in a large bowl; beat at medium speed of the mixer for 5 minutes or until well blended.
Add eggs, 1 at a time, beating well after each addition.
Beat in 2 tablespoons lemon juice.
Combine flour, baking soda, and salt.
Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture.
Fold in apple mixture.
Pour into prepared pan; bake at 325° for 1 1/2 hours or until a wooden pick inserted in center comes out clean.
Let cool in pan 5 minutes; pierce with a wooden skewer in several places.
Pour cider mixture over cake in pan, and let stand 10 minutes.
Remove from pan, and let cool completely on a wire rack.
Sift powdered sugar over top of cake.
Cook 20 minutes or until reduced to 1/2 cup.
Reduce heat to medium-high; stir in 1/2 cup granulated sugar.
Cook 5 minutes or until sugar dissolves and cider is thick and dark-colored, stirring occasionally.
Remove from heat; let cool 1 minute.
Stir in 1 tablespoon butter.
Stir in apple; cook 15 minutes over medium-high heat or until liquid is absorbed, stirring frequently.
Remove from heat, and let cool.
Preheat oven to 325°.
Combine 1/4 cup cider, 1/4 cup granulated sugar, 1/4 cup lemon juice, and vanilla in a small bowl; set mixture aside, stirring occasionally until sugar dissolves.
Coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs.
Combine 1 1/2 cups granulated sugar, 1/2 cup butter, lemon rind, and cream cheese in a large bowl; beat at medium speed of the mixer for 5 minutes or until well blended.
Add eggs, 1 at a time, beating well after each addition.
Beat in 2 tablespoons lemon juice.
Combine flour, baking soda, and salt.
Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture.
Fold in apple mixture.
Pour into prepared pan; bake at 325° for 1 1/2 hours or until a wooden pick inserted in center comes out clean.
Let cool in pan 5 minutes; pierce with a wooden skewer in several places.
Pour cider mixture over cake in pan, and let stand 10 minutes.
Remove from pan, and let cool completely on a wire rack.
Sift powdered sugar over top of cake.
Chef
