Dulce De Leche Caramel Apple Cake
- 1 14 ounce can or one recipe dulce de leche
- 5-6 cups diced apples, pared and cored
- 1 tablespoon fresh lemon juice
- 2 tablespoons sugar
- 1 1/4 cups unsalted butter, softened or vegetable oil
- 2 1/2 cups sugar
- 2 teaspoons pure vanilla
- 3/4 cup apple juice, milk or ginger ale
- 5 eggs
- 4 cups all purpose flour
- 4 teaspoons Clabber Girl Baking Powder
- 1/2 teaspoon salt
- Cinnamon, sugar, ground walnuts, optional
Preheat oven to 350°F. Generously grease a 9 by 13 inch baking pan.
Prepare apples and toss with cinnamon, lemon juice and sugar. Set aside.
In a mixer, cream the butter and sugar, with a paddle attachment, on lower speed until light and fluffy, about 3-4 minutes. Stir in vanilla, apple juice, and eggs and blend well, scraping bottom every once and a while to ensure nothing sticks to well of mixing bowl. Blend well about 2-3 minutes. Fold in flour, baking powder and salt and blend 1-2 minutes to make a thick batter.
Smear out about 2/3 of batter into baking pan. Spread apples over batter. Drop small dollops of dulce de leche over and around apples. Top with dollops of remaining batter. Sprinkle batter with sugar and cinnamon and ground walnuts.
Place cake pan on the baking sheet. Bake, on middle rack of oven, 45-55 minutes until cake tests done and is nicely browned. Cool 15 minutes at least, before serving. Dust with confectioners' sugar if desired.
Recipe by: Marcy Goldman - Kosher Cuisine with Marcy Goldman
Ah..heaven in a pie - dulce de leche (or our homemade recipe) and apples inside a butter-based batter. This is nice as a fall apple cake or trendy and novel for a dairy luncheon or supper during the Jewish New Year. The dulce de leche melts and coats the apples and the result is a caramel apple in a cake. A nice rendition of a homey favourite.