This moist, rich cake is lighter than a chocolate cake – the perfect dessert to have with coffee mid-afternoon. Come to think of it it would be delicious after dinner too… or even for breakfast. It’s that good.
- ½ cup brown sugar
- ½ cup unsalted butter, softened
- ½ cup quick-cook oats
- 2 teaspoons cinnamon
- ½ cup dark brown sugar
- 1 ¼ cups granulated sugar, divided
- ½ cup unsalted butter, at room temperature (plus more for pan)
- 1 teaspoon vanilla extract
- ¾ cup cream cheese, at room temperature
- 2 large eggs
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon
- 3 ½ cups chopped peeled Granny Smith apples (about 3 large)
- 1 ½ cups brown sugar, packed
- 4 tablespoons flour
- 1 cup boiling water
- dash salt
- 2 tablespoons butter
- 2 tablespoons cream
- vanilla, to taste
- Butter an 9″ bundt pan and preheat the oven to 350˚F.
- Make filling: combine sugar, butter, oats and cinnamon. Mix with a fork or knives until butter is the size of small peas. Set aside.
- Make cake: beat sugar, 1 cup granulated sugar, butter, vanilla, and cream cheese at medium speed until well-blended and light in colour (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder, and salt in a separate bowl. Add to creamed mixture, beating at low speed until just blended.
- Combine ¼ cup sugar and cinnamon in a bowl. Add apples and toss. Add apples to batter and combine. Pour into prepared pan and sprinkle base (will be the top of the cake when removed) with half of the cinnamon/sugar/oat/butter mixture. Pour in half the batter, sprinkle in the remaining cinnamon/sugar/oat/butter mixture and pour in the remaining batter
- Bake at 350˚ for about an 1 hour and 10 minutes or until the cake pulls away from the sides of the pan and doesn’t jiggle when you move it. Cool the completely on a wire rack. Serve with warm caramel sauce drizzled on top.
- Mix sugar with flour in saucepan; blend well. Add water and salt. Stir while cooking for 6 to 8 minutes. If too thick add a little more water. Remove from heat; stir in butter, cream, and vanilla to taste.
Serve with ice cream and watch your guests swoon. This cake is delicious.