Dessert

Caramel Apple Cake - Reduced Sugar is for Dessert.

Caramel Apple Cake - Reduced Sugar takes 90 minutes to prepare.

Caramel Apple Cake - Reduced Sugar takes 80 minutes to cook.

Caramel Apple Cake - Reduced Sugar makes 12 servings.

The ingredients for Caramel Apple Cake - Reduced Sugar are:

Caramel Sauce:
2 tbsp Butter, unsalted
1.5 cup Maple Grove Farms 100% Pure Maple Syrup
.5 cup, fluid Heavy Whipping Cream

Cake:
4 large tart apples (1 3/4 to 2 pounds)
1.5 cups all-purpose flour
1.5 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup sour cream
2 tbs lemon juice
1 tablespoon vanilla extract
1 stick unsalted butter, softened
1 ? cups apple sauce
3 large eggs

Here is how you make Caramel Apple Cake - Reduced Sugar:

Butter a round spring-form cake pan. Make the caramel: Cook the maple syrup in a large skillet over medium-high heat, stirring occasionally, until the begins to thicken. About 20 mins.Reduce the heat to medium. Carefully add the cream and butter (it may splatter) and cook, stirring, until combined, about 3 minutes.Remove the skillet from the heat and let sit.Cut 3 apples into quarters and cut out the cores with a paring knife. Arrange the pieces skin-side down in the pan (overlapping them slightly) to form a ring about 1/2 inch from the edge. Save any pieces that do not fit for later.Halve the remaining whole apple crosswise. Scoop out the seeds with a melon baller or measuring spoon, leaving the stem on the top half. Chop the bottom and any of the leftover quartered apples into pieces; set aside.Arrange the apple top, stem-side down, in the center of the pan. If the quartered apples shift, just push them back into place.Preheat the oven to 350 degrees F. Make the batter: Whisk the flour, baking powder, baking soda, salt and cinnamon in a medium bowl. In a small bowl, whisk the sour cream, orange juice and vanilla.Using a stand mixer with the paddle attachment, beat the butter about 5 minutes. Slip the eggs into the mixer bowl, one at a time, and beat about 5 more minutes. Scrape down the bowl and beater with a rubber spatula. Stir in the apple sauce.With the mixer on low speed, add half of the sour cream mixture, then half of the flour mixture. Repeat. Turn off the mixer and scrape down the bowl with a rubber spatula; finish combining the batter by hand, mixing in the chopped apple.Spread the batter over the apples in the pan. Bake on the middle oven rack until the cake is brown on top and springs back when pressed, 1 hour to 1 hour 20 minutes (don't worry if the top is dark). Cool in the pan on a rack.While still warm, carefully run a sharp knife around the inside of the pan several times, then invert a plate on top of the cake, then flip over the cake and plate. Using pot holders or a towel, wriggle the pan off. Soften the reserved caramel in the microwave (if needed). Drizzle the cake with the caramel. **Really good with a homemade cinnamon whipped cream.**Original Recipe: http://www.foodnetwork.com/recipes/food-network-kitchens/caramel-apple-cake-recipe2.html?oc=linkback

The nutritional information for Caramel Apple Cake - Reduced Sugar is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 407.8

• Total Fat: 16.9 g
• Cholesterol: 90.2 mg
• Sodium: 165.9 mg
• Total Carbs: 62.4 g
• Dietary Fiber: 4.4 g
• Protein: 5.9 g