Wednesday, October 31, 2012

Molten Caramel Apple Cake

This time of year I love anything with caramel and apples. Caramel apple cider, caramel apple candy (have you seen the caramel apple Milky Way chocolates?), caramel apple ice cream, caramel apple pie! Yum, yum, yum.

So when I saw this recipe in my Betty Crocker Cupcake cook book, I knew I had to try it. I can't believe how easy it was to make this cake. From scratch.


I made six little ramekins and they kept mysteriously disappearing from the kitchen!

They were especially delicious while we lost power during Sandy. Luckily, we only lost power overnight (from 7pm Monday - 6am Tuesday). We played cards by candle light, "go fish" and "war" and listened to the radio.


There is something comforting about listening to NPR via candle light. We cuddled in bed with the Honey Bear and listened to the reports and the wind outside.

I'm lucky to have my protectors to weather the storm with me. I remember a time (Snowmageddon 2010) when I didn't have anyone close by.

Hope you are all safe after Frankestorm, my thoughts and prayers are with all of you. Happy Halloween!

Molten Caramel Apple Cake  (original recipe from Betty Crocker)
--Makes 6 ramekins-- 
2 tablespoons cinnamon graham cracker crumbs (2 squares)
3 whole eggs
3 egg yolks
3/4 cup packed brown sugar
1 cup caramel topping
1/2 cup all-purpose flour
3/4 cup chopped peeled apple
Powdered sugar, if desired

1.
Heat oven to 450°F. Spray bottoms and sides of 6 (6-oz) custard cups with baking spray with flour. Sprinkle 1 teaspoon cracker crumbs onto bottom and around side of each cup.

2. In large bowl, beat whole eggs and egg yolks with wire whisk until well blended. Beat in brown sugar. Beat in caramel topping and flour until well blended. Stir in apple. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.

3. Bake about 15 minutes or until sides are set and centers are still soft but not liquid (tops will be slightly puffed). Watch carefully -- cakes can overbake quickly. Remove from cookie sheet. Let stand 3 minutes.

4. Run small knife or metal spatula along sides of cakes to loosen. Immediately place heatproof dessert plate upside down over top of each cup; turn plate and cup over. Remove cup. Sprinkle cakes with powdered sugar. Serve warm.

5 comments:

  1. This is making my stomach rumble! It looks so good. I'm glad you have ppl to keep you company during the storm!

    ReplyDelete
  2. This looks like a tasty way to get through the storm. Glad you got through Sandy unscathed.

    ReplyDelete
  3. This looks just delightful. GLad you had comfort and company for the storm.

    ReplyDelete
  4. Just when I think I've seen every variation of a molten lava cake possible, you prove me wrong. This is the most creative molten lava cake I've seen, and I am dying to dig into one!

    ReplyDelete
  5. So the only molten lava cake I've ever had is from Domino's (because I eat healthy) and oohhh is it delicious! This looks so tasty too though and I'm sure it's a helluva lot better for you than Domino's.

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...