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!
I made this cake and my family LOVED it! the frosting was thin but still delicious. This will be a cake I make again.
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.
Wow, this was such a hit at work! Everyone who tried this absolutely loved this cake!
I loved this one.....a total hit!