I’m so pleased to announce that I’ve teamed up with a bunch of talented and enthusiastic bakers from around the globe called the Cake Slice Bakers. On the 20th of every month, members of our little baking group will reveal a ‘mystery’ cake from a recipe book we’ll be baking our way through over the course of the next 12 months.
This year’s featured book is Southern Living’s The Southern Cake Book, which is jam packed full of iconic recipes from America’s South, accompanied by stunning photos. Needless to say I’ve spent considerable time drooling over its contents. Some of the recipes are perhaps a little more technical than I might normally choose to bake and others, a little sweeter and/or richer. But that’s the great thing about joining a club like this… it pushes you to experiment with new things and is a lot of fun along the way! I do hope you enjoy following along and are tempted to give some of the recipes a try yourself.
My first post with the Cake Slice Bakers is this gorgeous Caramel apple coffee cake. Don’t be fooled by the presence of apples into thinking this is a choice for the health conscious amongst you! In true Southern style, this cake is extremely decadent with plenty of sugar and butter. That said, don’t be put off from giving it a try! It is a gorgeous cake and delicious in smaller servings, or perhaps with a less generous drizzle of caramel sauce than what I’ve used here!
If you have a spare moment, feel free to check out what some of the other Cake Slice Bakers have made this month using the link tool at the bottom of this post.
- 1½ cups plain flour
- 1 cup pecans, chopped
- ½ cup brown sugar, firmly packed
- ¼ cup white sugar
- 1½ tsp ground cinnamon
- ¼ tsp salt
- 120g unsalted butter, melted
- 1 cup brown sugar, firmly packed
- 120g unsalted butter
- ½ cup thickened cream
- 120g unsalted butter
- 3 large Granny Smith apples, peeled and sliced
- 1 cup sugar
- 2 large eggs
- 2 cups plain flour
- 2 tsp baking powder
- ½ tsp salt
- 2/3 cup milk
- 2 tsp vanilla extract
- Combine the dry ingredients in a mixing bowl.
- Pour the melted butter over mixture and stir until combined and set aside.
- Place the brown sugar and butter in a saucepan over a medium-high heat.
- Stir until the butter melts and sugar dissolves, then stir in the cream.
- Continue to stir the sauce until it starts to simmer.
- Remove from the heat and set aside.
- Preheat the oven to 180°C.
- Using a little extra butter, grease a 22 cm spring-form tin. Lightly dust the sides of the tin with flour and line the base with baking paper, then set aside.
- Melt 10g of butter in a large fry pan over a medium-high heat.
- Add the apples and sauté for 5 minutes or until softened.
- Remove from the heat and set aside to cool.
- Using an electric mixer, beat the remaining butter at medium speed until creamy. Gradually add the sugar and continue beating until combined and creamy.
- Add one egg, and once combined add the second egg and continue beating until combined.
- In a separate bowl, combine the dry ingredients.
- Turn the mixer to low speed and gradually add the dry ingredients to the cake mixture, alternating with the milk until blended.
- Stir the vanilla extract into the cake mixture, then pour into the prepared spring-form tin.
- Arrange the apple slices on top of the cake mixture to form an even layer.
- Drizzle ½ cup over the top of the apples and then add the streusel evenly on top.
- Bake in the oven for 45 minutes, then remove and cover loosely with foil to prevent the streusel from burning.
- Return to the oven and bake for a further 25 to 30 minutes or until the centre has cooked.
- Remove from the oven leave in the tin to cool on a wire rack. Once cooled, gently remove from the cake tin.
- When ready to serve, reheat the remaining caramel sauce and drizzle over the top.
- *Streusel is a crumbly topping typically made of flour, butter, and sugar that is baked on the top of cakes, muffins, breads and pies.
UPDATE (26/12/14) Thanks to some very kind feedback, I’ve just discovered that I had omitted to include the quantity of butter required for the cake batter when I originally posted this recipe. The recipe has now been amended however I’m terribly sorry if any readers have tried to bake this cake before today. I spend considerable time trialling any recipe before I share them on A Sweet Muddle and even more time writing them up, so I’m terribly sorry this has slipped through. I know how frustrating it can be when you try a recipe online which just doesn’t work or is missing a key ingredient and something I never thought I’d let happen here! Thank you again to the anonymous reader who let me know!