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Brown Sugar-Spice Cake with Caramelized Apples

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Brown Sugar-Spice Cake with Caramelized Apples
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  • Prep 40 min
  • Total 1 hr 40 min
  • Servings 12
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Enjoy this delicious spice cake made using Gold Medal® all-purpose flour and topped with caramelized apples and whipped cream - perfect for a dessert.
By Betty Crocker Kitchens
Updated Jun 24, 2013

Ingredients

Cake

  • 1/2 cup butter or margarine, softened
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 1 1/4 cups Gold Medal™ all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup sour cream
  • 1 cup finely chopped peeled apple (1 medium)

Caramelized Apples

  • 6 medium apples, peeled, sliced (about 8 cups)
  • 1 cup packed brown sugar

Whipped Cream

  • 1 cup heavy whipping cream
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 350°F. Spray bottom only of 9-inch square pan with baking spray with flour.
  • 2
    In large bowl, beat butter, 1/2 cup brown sugar and the eggs with electric mixer on low speed until blended; beat on medium speed until well combined. On low speed, beat in flour, baking powder, baking soda, ginger, nutmeg, cloves, salt and sour cream until mixed; beat on medium speed 1 minute. Stir in chopped apple. Spoon batter evenly into pan.
  • 3
    Bake 35 to 40 minutes or until toothpick inserted in center comes out clean and top is golden brown. Cool 10 minutes. Run knife around pan to loosen cake. Remove cake to heatproof serving plate. Cool cake about 30 minutes.
  • 4
    Meanwhile, in 12-inch skillet, cook sliced apples and 1 cup brown sugar over medium-high heat 20 to 25 minutes, stirring occasionally, or until apples are tender and caramelized.
  • 5
    In chilled large deep bowl, beat whipping cream with electric mixer on low speed until cream begins to thicken. Gradually increase speed to high and beat just until soft peaks form. Spoon Caramelized Apples over cake. Top with dollops of whipped cream.

Tips from the Betty Crocker Kitchens

  • tip 1
    Chilling the bowl and beaters before whipping cream will make the cream whip faster. If you use the whisk attachment rather than regular beaters, the cream will thicken and form soft peaks more quickly. Don’t overbeat, or the cream will curdle.
  • tip 2
    If the brown sugar in your pantry has hardened, you can soften it by placing an apple wedge with the brown sugar in a plastic bag and sealing tightly for 1 to 2 days.

Nutrition

370 Calories, 18g Total Fat, 3g Protein, 49g Total Carbohydrate, 36g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
160
Total Fat
18g
28%
Saturated Fat
11g
54%
Trans Fat
1/2g
Cholesterol
90mg
29%
Sodium
230mg
10%
Potassium
170mg
5%
Total Carbohydrate
49g
16%
Dietary Fiber
1g
6%
Sugars
36g
Protein
3g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
2%
2%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
1/2 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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