Dublin's Finest Apple Caramel Cake - Recipe Remake
Apples, caramel, pecans in a cake, with whiskey whipped cream.
Servings 10
Calories 424kcal
Equipment
- Large bowl
- 9" round cake pan
- Medium bowl
Ingredients
For the caramel:
- ½ cup firmly packed brown sugar
- ¼ cup butter or margarine
- 8 ounce heavy whipping cream divided
- ⅓ cup chopped pecans
For the cake:
- ⅓ cup brown sugar not packed
- ⅔ cup white sugar
- ¼ cup canola oil
- 2 eggs
- 3 TBS whiskey
- 1 ½ cup all-purpose flour
- 1 ¾ teaspoon baking powder
- ½ cup milk
- 1 apple peeled and chopped
For the topping:
- Remaining heavy whipping cream
- 2 tablespoons powdered sugar
- 2 tablespoons Irish Whiskey optional
For the garnish:
- Carmel sauce
Instructions
- Heat oven to 350° F.
- In small sauce pan over low heat, combine brown sugar, butter and 2 tablespoons whipping cream. Cook and stir just until butter is melted. Remove from heat. Stir in pecans. Pour mixture into bottom of buttered 9-inch round cake pan. Set aside.
- In large bowl, combine sugars, oil and eggs and whiskey. Beat by hand until combined. Add the milk and mix well. Add the dry ingredients and the diced apples. Stir 50-60 strokes by hand until moistened.
- Carefully spoon batter over caramel mixture, making sure caramel is completely covered. Bake for 40-50 minutes or until toothpick inserted in center comes out clean.
- Cool 1 minute, then invert onto serving plate. Cool completely.
- Just before serving, in small bowl, beat remaining whipping cream until soft peaks form. Add powdered sugar and whiskey. Beat until stiff peaks form. Serve cake with a dollop of whipped cream.
Nutrition
Calories: 424kcal | Carbohydrates: 51g | Protein: 4g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 147mg | Potassium: 126mg | Fiber: 1g | Sugar: 34g | Vitamin A: 554IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 1mg