Caramel Apple Cake
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- Recipe categories: Fruit, Apple, Dairy, Eggs, Nuts, Sugar,
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Average Rating:
Total Reviews: 46
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By Chef Low Fat
Los Angeles CA
on November 26, 2012
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The recipe I printed out was hard to follow. I couldn't tell which salt went into the cake and which into the caramel. The pecans were listed with the cake ingredients. The caramel glaze called for vanilla but no amount was listed. I made the cake as best I could and it turned out OK--not great. I thought the pecans should have been chopped for easier glazing on the cake so I served the caramel separately. In the end, I ground up the leftover cake with the glaze and used it as the "fruit" in a fruit bread. That came out great.
By triannanmoon
Clinton, UT
on November 06, 2012
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It was so good! I will have to make it again. However it was VERY thick and had to spread it out with a spatula. Also didn't have pumpkin pie spice; made mine with allspice, cinnamon and cloves, didn't have any nutmeg. Reminded me of a spice cake. Very moist considering there was no milk or butter. The caramel was good too, but next time I won't put any corn syrup. Made it the way Gale Gand does.
By EllenRod
Commerce Townsh...
on November 04, 2012
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Cake turned out very good, moist and had a lot of flavor.However I found the batter to be way too thick so I added about half a cup of half and half, made it more workable.Before that it was almost like bread dough and unable to spread evenly between layers,and yes I did follow the recipe exactly except for the spices. I did not have the premixed spices so I used cloves, cinnamon and nutmeg and it turned out well. Everyone liked it and I will make this again but food network needs to check the batter consistancy because as the recipe states, its not a batter but a dough.
By dsnookie_12175674
Tolland, CT
on November 03, 2012
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I also made it in a 13x9 pan and add the apples to the batter it did set up beautifully as on read mentioned. Kept a good eye on it the last 25 min so it would not over cook as well. The flavors of the cake were nice a little bland so it really needed the sweet topping. However, still was a bit disappointed. I have made other apple cakes that were more moist and flavorful and probably would not make this one again. Don't get me wrong we ate it...just wasn't as great as I had hoped.
By betty1336
on November 01, 2012
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As one reviewer suggested, I made this cake in a 13x9 pan and it set up beautifully and the glaze was delicious! As many reviewers suggested, I also added the apples into the batter. I don't think the orange flavor went well with this cake so I will omit both the zest and juice next time...and there will be a next time. It's a great cake to make now that apples are so abundant.
By sukibabe
Wisconsin
on November 01, 2012
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The only reason I am giving this recipe 4 stars is that it is far from a batter! I have made this twice, and every time it was more dough like than batter!
What I did do, is drain the apples syrup and add it to the batter ingredients and it turned out fine!
I would like to see if other ingredients other than apples could be used in this recipe. I am going to experiment with bananas. I have made banana cookies with pumpkin pie spice and they were delicious!
By prepcrew
on October 28, 2012
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very easy and delicious. I t only took less than 10mins for the carmel not 15. Be careful it will burn.
By suespoutine
on October 21, 2012
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If you have not MADE this recipe why in the world would you post any sort of comment. Rather unkind and rude.
It is an excellent recipe. Tasty and enjoyed by all! Thank you.
By nunyuh
Kingman, AZ
on October 20, 2012
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Yummmm...love the apple chunks!
By m&m_11440797
NY
on October 20, 2012
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This cake was delicious. I followed the cake recipe to T and it came out great, the batter was thick but not unmanageable. I did not make the sauce, my family cut into the cake before it finished cooling. i also really liked the hint of orange in the cake, not overpowering at all. i will be making this again, it was so easy.