I just realized my recipe is finally up! Glad I remembered! So, I made this a few weeks ago and here are my thoughts: --The cake was delicious! Like really, really good. My parents were in town and everybody loved it. We ate the whole thing, and I made the entire recipe. It was moist and light and wonderful! --The caramel sauce was delicious! Again, really, really good. I've been on a homemade caramel sauce kick lately, and this might be the best. It was just plain awesome. --The frosting was NOT delicious! Maybe I didn't whip it long enough, but it never came together and stayed curdled-looking. And it tasted kind of gross. So instead, I made a standard powdered sugar frosting with caramel sauce substituted for some of the cream. It was really, really sweet. About half of us loved it and half thought it was a little over-the-top.
Melissa, you're not the only one -- I made this too and just couldnt get the frosting to work either. The cake & caramel sauce were divine. Im going to try again this weekend with another frosting recipe.
I just baked this on Friday for an Oktoberfest I had on Saturday and it was a huge hit! The trick with the frosting is the whip it for awhile. It will eventually come together. I was starting to get worried, but I turned the speed up and let it do it's thing. Eventually it came together and was awesome. I did have some trouble making the caramel sauce (first time I ever made it, and I attempted to do it without a candy thermometer), but I got eventually got it the second try.
I didn't have any problem with the frosting. If you have a cast iron dutch oven, I def recommend heating it in there. It still only took 10 minutes to thicken, but didn't curdle. The spices in the cake smell divine though. Was everyone's caramel sauce thin? I don't know if that's how it was supposed to be or if I messed that up.
My caramel sause was thin, too. I adored the frosting. I think it's really key that you give it plenty of time to cool when you first start to beat the warm flour/sugar/milk/cream mixture. It reminded me of watching my Grandma bake. She usually added flour which always kind of freaked me out!
Loved all the components of this cake. My caramel sauce was a little light in color, so I would cook it a longer next time to get a deeper amber color. I didn't have any issues with the frosting...it seemed like it wouldn't get thick enough, but just beat it in oblivion! Eventually it will get there. I loved the frosting because it was so silky smooth with just a hint of caramel.
I had issues with the caramel sauce and the frosting. Caramel Sauce - The instructions left my caramel seized up but I got it back on the fire and it turned out.Only not thick enough...so back on the fire again. It worked out and god does it taste good.
Frosting- first batch -total mess. My middle name is impatience. Second round, I indeed let it whip on HIGH until it was COOL. I even wrapped a wet kitchen towel around the bowl to help bring down the heat. Once that was done, I added the butter a bit at a time-fully cold from the fridge. This totally made the difference. My first batch never did set up but tasted so good like a custard but definitely not as a frosting. It went down the disposal. Second batch, a winner.
An all day affair to say the least. I am gonna eat the last piece of work with delight, tonight. As usual - learned a lot.
Did anyone find the flavor of the apple cake to become more subdued after the first day? My apple cake flavor was very pronounced the first day, and on day 2 it seemed to fade and the caramel flavor was stronger than the apple.
I will definitely let you know tonight Miss G when I eat my last piece. I brought some in for the ladies here and was kinda hoping someone would say they didn't want their piece so I could eat that one too. Such a pig.
I just realized my recipe is finally up! Glad I remembered! So, I made this a few weeks ago and here are my thoughts:
ReplyDelete--The cake was delicious! Like really, really good. My parents were in town and everybody loved it. We ate the whole thing, and I made the entire recipe. It was moist and light and wonderful!
--The caramel sauce was delicious! Again, really, really good. I've been on a homemade caramel sauce kick lately, and this might be the best. It was just plain awesome.
--The frosting was NOT delicious! Maybe I didn't whip it long enough, but it never came together and stayed curdled-looking. And it tasted kind of gross. So instead, I made a standard powdered sugar frosting with caramel sauce substituted for some of the cream. It was really, really sweet. About half of us loved it and half thought it was a little over-the-top.
Melissa, you're not the only one -- I made this too and just couldnt get the frosting to work either. The cake & caramel sauce were divine. Im going to try again this weekend with another frosting recipe.
ReplyDeleteI just baked this on Friday for an Oktoberfest I had on Saturday and it was a huge hit! The trick with the frosting is the whip it for awhile. It will eventually come together. I was starting to get worried, but I turned the speed up and let it do it's thing. Eventually it came together and was awesome. I did have some trouble making the caramel sauce (first time I ever made it, and I attempted to do it without a candy thermometer), but I got eventually got it the second try.
ReplyDeleteI didn't have any problem with the frosting. If you have a cast iron dutch oven, I def recommend heating it in there. It still only took 10 minutes to thicken, but didn't curdle. The spices in the cake smell divine though. Was everyone's caramel sauce thin? I don't know if that's how it was supposed to be or if I messed that up.
ReplyDeleteMy caramel sause was thin, too. I adored the frosting. I think it's really key that you give it plenty of time to cool when you first start to beat the warm flour/sugar/milk/cream mixture. It reminded me of watching my Grandma bake. She usually added flour which always kind of freaked me out!
ReplyDeleteI made this cake and my family LOVED it! the frosting was thin but still delicious. This will be a cake I make again.
ReplyDeleteLoved all the components of this cake. My caramel sauce was a little light in color, so I would cook it a longer next time to get a deeper amber color. I didn't have any issues with the frosting...it seemed like it wouldn't get thick enough, but just beat it in oblivion! Eventually it will get there. I loved the frosting because it was so silky smooth with just a hint of caramel.
ReplyDeleteI had issues with the caramel sauce and the frosting.
ReplyDeleteCaramel Sauce - The instructions left my caramel seized up but I got it back on the fire and it turned out.Only not thick enough...so back on the fire again. It worked out and god does it taste good.
Frosting- first batch -total mess. My middle name is impatience. Second round, I indeed let it whip on HIGH until it was COOL. I even wrapped a wet kitchen towel around the bowl to help bring down the heat. Once that was done, I added the butter a bit at a time-fully cold from the fridge. This totally made the difference. My first batch never did set up but tasted so good like a custard but definitely not as a frosting. It went down the disposal. Second batch, a winner.
An all day affair to say the least. I am gonna eat the last piece of work with delight, tonight. As usual - learned a lot.
Did anyone find the flavor of the apple cake to become more subdued after the first day? My apple cake flavor was very pronounced the first day, and on day 2 it seemed to fade and the caramel flavor was stronger than the apple.
ReplyDeleteI will definitely let you know tonight Miss G when I eat my last piece. I brought some in for the ladies here and was kinda hoping someone would say they didn't want their piece so I could eat that one too. Such a pig.
ReplyDeleteWow, this was such a hit at work! Everyone who tried this absolutely loved this cake!
ReplyDeleteI loved this one.....a total hit!
ReplyDeletehttp://crumbsdelish.blogspot.com/2011/10/caramel-apple-cake.html
ReplyDelete