Caramelized Apple Cake Recipe That’s Perfect for Fall

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This Caramelized Apple Cake Recipe is absolutely amazing! Living in rural Vermont, the one thing we have a lot of is apples.  It seems like you cannot walk more than half a mile in any direction and find old abandoned apple trees that used to be part of someone’s farm orchard. We pick apples each year at a local orchard and buy them at our farmer’s markets in the fall.  I love the scent of apples whether it’s on a tree, in a pie or just sitting in a fruit bowl on the table. When I saw this Caramelized Apple Cake recipe in my Norwegian Cakes and Cookies cookbook, I knew I had to try it even if it isn’t apple season right now.

Caramelized apple cake recipe

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Caramelized Apple Cake Recipe

There are so many delicious apple cake recipes to try during the fall. We love going apple picking so there are always apples in the house during this time of the year. Plus, it’s easy enough to freeze apple slices and use them in the future when apples aren’t in season.  If you have a food dehydrator, dehydrated apples store quite well in plastic baggies in the refrigerator. Those are one of my favorite quick snacks. And, the house smells so good while you’re dehydrating them.

Of course, you can also make applesauce or apple butter with your excess apples. I usually make mine in the crockpot because it’s quick and easy. If you don’t have a crockpot, you can make it on the stovetop as well. It just takes longer and you need to keep your eyes on it while you’re cooking. You can even can some ahead for the winter if you like.

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Yields 16

Caramelized Apple Cake recipe

A Norwegian delicacy that combines the classic flavor combination of caramel and apple.

50 minsCook Time

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Ingredients

  • 2 1/4 cups milk
  • 1 vanilla bean
  • 1 cup sugar
  • 1 egg
  • 3 egg yolks
  • 2/3 cup flour
  • 3 tablespoons cornstarch
  • 2 tablespoons salted butter
  • softened butter to grease the pans
  • 1 apple

Instructions

  1. Split the vanilla bean and scrape out the seeds.
  2. Mix the milk, vanilla bean, and seeds.
  3. Lightly beat the egg and egg yolks together, and then whip it into the milk.
  4. Afterward, whip in the sugar.
  5. Stir the flour and cornstarch into the milk with a whisk.
  6. Melt the butter & fold it into the mixture.
  7. Let the batter rise overnight. It can be kept for up to 2 days in the refrigerator.
  8. Preheated the oven to 350F. Grease the cupcake pans with butter.
  9. Peel the apple and remove the core. Cute in 1/4" cubes.
  10. Put 1 tablespoon of the apple pieces in each cupcake pan.
  11. Fill the pans with the batter up to approximately 1/4" below the rim.
  12. Bake the cakes for approximately 50 minutes.
  13. Take them out of the pans immediately after they are finished baking and let them cool on a rack. They will not be crispy outside if you let them sit in the pan.

Notes

Use a LOT of butter when you butter the pans. These stuck for me even when buttering the pans.

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https://confessionsofanover-workedmom.com/caramelized-apple-cake-recipe-classic-combination-of-apple-caramel/

 What’s your favorite way to use up too many apples? Have you ever tried a Norweigan recipe before? Let me know below if you have!


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Comments

  1. Scarlet of Family Focus Blog says
    This looks so yummy! I stumbled it!
  2. steve abrahamson says
    Hi. In this recipe for apple cakes you say to let the batter "rise". What's in the batter to make it "rise"? Thanks,Steve

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