BROWN SUGAR-SPICE CAKE WITH CARAMELIZED APPLES

Brown Sugar-Spice Cake with Caramelized Apples image

Enjoy this delicious spice cake made using Gold Medal® all-purpose flour and topped with caramelized apples and whipped cream - perfect for a dessert.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h40m

Yield 12

Number Of Ingredients 15

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Ingredients

1/2 cup butter or margarine, softened
1/2 cup packed brown sugar
2 eggs
1 1/4 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup sour cream
1 cup finely chopped peeled apple (1 medium)
6 medium apples, peeled, sliced (about 8 cups)
1 cup packed brown sugar
1 cup heavy whipping cream

Steps:

Heat oven to 350°F. Spray bottom only of 9-inch square pan with baking spray with flour.
In large bowl, beat butter, 1/2 cup brown sugar and the eggs with electric mixer on low speed until blended; beat on medium speed until well combined. On low speed, beat in flour, baking powder, baking soda, ginger, nutmeg, cloves, salt and sour cream until mixed; beat on medium speed 1 minute. Stir in chopped apple. Spoon batter evenly into pan.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean and top is golden brown. Cool 10 minutes. Run knife around pan to loosen cake. Remove cake to heatproof serving plate. Cool cake about 30 minutes.
Meanwhile, in 12-inch skillet, cook sliced apples and 1 cup brown sugar over medium-high heat 20 to 25 minutes, stirring occasionally, or until apples are tender and caramelized.
In chilled large deep bowl, beat whipping cream with electric mixer on low speed until cream begins to thicken. Gradually increase speed to high and beat just until soft peaks form. Spoon Caramelized Apples over cake. Top with dollops of whipped cream.

Nutrition Facts : Calories 370, Carbohydrate 49 g, Cholesterol 90 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 36 g, TransFat 1/2 g