Apple crumb cake

I made this cake for my oldest grandson's birthday, he turned 22 on Sept. 7, he celebrates that day with my mom (who is no longer with us).  Lately he has not been much for desserts so I thought this cake would do just fine.  It was a big hit and people have asked for the recipe.  I used sweetened condensed milk made into caramel for the caramel part.  It's easy you just take a can and immerse it in water, bring it to a boil then for 2 hours your cook it on a slow simmer.  Do Not open it while it's hot.  I have included the recipe for the caramel from the site that I found this recipe at.  Hope you try this is a great cake and a nice change from the ordinary birthday cakes.

adapted from here

For the Batter

Ingredients:

2 tablespoons unsalted butter

3 large Granny Smith apples (cored, peeled, and sliced)

Streusel Topping (recipe follows)

Caramel Sauce (recipe follows)

1/2 cup unsalted butter, softened

1 cup sugar

2 large eggs, at room temperature

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

2/3 cup milk

2 teaspoons pure vanilla extract

Directions:

Preheat oven to 350° F (About 180° C). Grease and flour a 9-in (22.5 cm) springform pan. Reserve.

Melt 2 Tbsp. butter in a large skillet over medium-high heat; add the apples; sauté for 5 minutes or until softened.  Remove from heat; cool completely (about 30 minutes).  Meanwhile, prepare the Streusel Topping and Caramel Sauce. Reserve 1/2 cup Caramel Sauce to drizzle the cake with just before serving.  At medium speed, beat the butter with an electric mixer until creamy; gradually add sugar, beating well.  Add eggs, one at a time, beating after each addition until well blended. In a separate bowl, combine flour, baking powder, and salt.  Beginning and ending with this flour mixture, add to the butter mixture alternately with the milk, beating at low speed until well blended after each addition. Stir in the vanilla.  Pour batter into the prepared pan, top with apples, drizzle with 1/2 cup Caramel Sauce; then, sprinkle with Streusel Topping.  If using a dark, coated springform pan, bake at 325° for 45 minutes (if using a noncoated shiny springform pan, bake at 350° for 45 minutes). After these 45 minutes, cover loosely with aluminum foil in order to prevent excessive browning; bake for additional 25 to 30 minutes or until center is set (note: wooden toothpick will not come out clean due to the caramel).

Cool in pan on a wire rack for 30 minutes; remove the sides of the pan.  Then let cool completely on wire rack (about 1 1/2 hours).  Drizzle with 1/2 cup Caramel Sauce and serve.

For the Streusel Topping

Ingredients:

1-1/2 cups all-purpose flour

1 cup pecans, chopped

1/2 cup unsalted butter, melted

1/2 cup firmly packed light brown sugar

1/4 cup granulated sugar

1-1/2 teaspoons ground cinnamon

1/8 teaspoon ground nutmeg**

1 teaspoon pure vanilla extract**

1/4 teaspoon salt

** These ingredients are not part of the original recipe. They were added by me.

Directions:

Directions:

Stir together all the ingredients until blended.  Let stand for 30 minutes or until firm enough to crumble into small pieces.

For the Caramel Sauce

Ingredients:

1 cup firmly packed light brown sugar

1/2 cup unsalted butter, softened

1/4 cup heavy whipping cream

1/4 cup honey

1/2 teaspoon pure vanilla extract**

** This ingredient is not part of the original recipe. It was added by me.

Directions:

In a medium saucepan over medium-high heat, bring brown sugar, butter, whipping cream, and honey to a boil , stirring constantly. Let boil, stirring constantly, for 2 minutes. Remove from heat, add the vanilla, stir, and let cool for 15 minutes before serving.

This can be stored in an airtight container in the refrigerator for up to 1 week. In order to reheat, microwave at high power for 10 to 15 seconds or just until warm; stir until smooth.

the original recipe was adapted from Southern Living

thanks for take the time to stop by, have a wonderful day and Remember to Find the Time to Do ALL the Things you  love.
Donna