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Maple Pumpkin Apple Caramel Roll


Spicy cake:
3 eggs, beaten
1 cup granulated sugar
3 tablespoons water
1 cup all purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon all spice
1/4 teaspoon salt
1 teaspoon Rumford Baking Powder
2 tablespoons confectioner's (10 X) sugar
4 Granny Smith Apples, peeled, cored and thinly sliced
2 tablespoons butter
1/4 cup Maple Syrup
Maple Caramel Syrup:
1/2 cup sugar
2 tablespoons corn syrup
1/4 cup water
1/3 cup Heavy cream
3 tablespoons Maple Syrup
Cream Cheese Filling:
9 ounces Cream Cheese, softened
1/4 cup Maple Syrup


To make cake:
Preheat oven to 375 degrees F. Line jelly roll pan, 15 1/2 × 10 1/2 × 1 inch, with cooking parchment paper, or waxed paper and generously grease foil or waxed paper.

In a mixing bowl beat eggs and granulated sugar until thick and yellow. Add the water and mix. Sift the flour, spices, salt and Rumford Baking Powder together. Add to the liquid batter. Mix in. Pour into the prepared pan and spread to the edges. Bake 12-15 minutes until done. Place a clean tea towel on the counter and sift the confectioner's sugar over the top. Flip the cake onto the towel and gently remove paper. Roll up the cake in the towel from the small end to make a 10 inch long roll. Let cool 5 minutes. Unroll cake and remove towel. Reroll loosely so cake "remembers" roll.

To make apple filling:

Add 2 tablespoons of butter to a medium saute pan and heat over medium-high. When the butter has melted, add the apple slices. After the apples have softened (about 10 minutes), add the ¼ cup Maple Syrup and cook for another minute. Remove from heat and set aside.

Maple Caramel Syrup:

In a small pot, add the 1/2 cup of sugar, corn syrup, and water. Bring the mixture to a boil over medium heat. Without stirring, cook until the sugar becomes a golden amber color. Remove from heat and add the heavy cream while whisking with a whisk or fork. The mixture may foam some. Stir in the maple syrup with a spoon. Set the caramel aside.

To Make Cream Cheese Filling:

In a medium sized bowl and an electric beater beat the softened cream cheese into soft fluffy cream and drizzle in Maple syrup. Continue to beat until Maple Syrup is blended.

When cake is cooled unroll and spread with the cream cheese filling. Reroll and wrap in plastic or wax paper and chill for 15 minutes for cake to set or hold until ready to use.

When ready to use mix the apples into the warm caramel syrup. (Reheat apples and syrup if necessary so they are warm. A microwave or on low in a pot on the stove will be fine.) Slice the roll into 6 slices and place sideways on a dish. Ladle on the Maple Apple caramel syrup. Dust with confectioner's sugar and enjoy!