I sit on the Board of Directors of the New York State Perinatal Association, an organization that advocates for better maternal and infant health policies and outcomes, and I was fortunate that the Board organized a retreat a Mohonk in September.
There are so many things that were inspiring about that place, not the least of which was a deep dish over sterno cups that contained a mess of apples in caramel sauce. I don't know what drew me to it, but it was my fortunate choice from the dessert table. I vowed to replicate it for this year's Kicking Summer to the Curb party. I was pleased with the results I got from this recipe, with a few alterations (no walnuts, and bumped up spices). I picked up apples from the Albany food co-op on the way back from a work trip, and made this cake the day before the party. I also tripled the recipe for 48 servings.End of Summer Apple Spice Cake with Caramel Sauce
Apple Spice Cake
1/4 cup butter or 1/4 cup margarine, room temperature
1 cup sugar
1 egg
1 cup flour
1 tsp cinnamon
1/2 tsp cardamom
1/4 tsp nutmeg
1/4 tsp allspice
1/2 tsp ginger1 tsp baking soda
1/4 teaspoon salt
3 apples, peeled and grated (I used a food processor)
Preheat oven to 350-degrees F. Spray a 8-inch square cake pan with non-stick olive oil or grease pan and set aside. In a large bowl cream butter with sugar. Beat in egg. Stir in flour, spices, baking soda and salt. Fold in apples. Pour into prepared pan. Bake for 30-40 minutes or until cake is done and toothpick comes clean when inserted in cake. Cut in squares when cool.
Caramel Sauce
1/4 cup butter or 1/4 cup margarine
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup whipping cream
1 teaspoon vanilla
salt
To make caramel sauce melt butter in saucepan over low heat and then add remaining ingredients. Bring to a boil, stirring constantly. Continue stirring for 5 minutes or until sauce thickens. Remove caramel sauce from heat and serve over apple cake squares.
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