Apple Maple Cake w/ Caramel & Mocha sauces

APPLE MAPLE CAKE

2 cups flour
2 teaspoons baking powder
1 1/2 teaspoon ground ginger
1 teaspoon cinnamon
pinch salt
1 large grated Granny Smith apple
1/3 cup golden raisins
lemon juice
1 1/4 cup maple syrup
4 tablespoons butter, softened
3 Jumbo eggs
1/2 cup milk
1/3 cup minced walnuts

• Preheat oven to 350 degrees.
• Spray a 10 inch round or square with PURE.
  
• Sift flour, baking powder, ginger, cinnamon and salt in a bowl and set aside.
• Peel, core and grate apple. Douse lightly with lemon juice and set aside.
• In a large bowl (I use my Kitchen Aid stand mixer, but it can be done just as easily with a hand mixer) cream the butter until smooth. Add the maple syrup slowly and beat until smooth. Add the eggs, one at a time, and beat until the batter is smooth and fluffy (3-5 minutes)
• Gradually add in both the flour mixture and the milk and beat until smooth.
  
• Mix in the walnuts.
  
• Fold in the grated apple and raisins.
• Bake until golden and cake tester comes out clean (40-45 minutes)
• Cool 10-15 minutes before removing from pan.
  

For a truly decadent cake I like to top it with fresh banana slices and drizzle hot caramel sauce over it just before serving. For an even more decadent flavor drizzle some fresh hot fudge sauce too!

If you really like bananas on everything,
check out my recipe for Black Bottom Banana Cream Pie.

CARAMEL SAUCE

1/2 cup heavy cream
4 tablespoons butter, softened
2 tablespoons light corn syrup
3/4 cup sugar
2+ tablespoons water

• Combine the cream and butter in a small saucepan and bring to a simmer, stirring frequently to prevent scorching. Remove from the heat.
• In a medium saucepan cook the corn syrup over a medium heat until bubbly. Fold in 1/4 cup of the sugar and continue to cook until the edges begin to turn a light amber color. Add in 1/4 cup sugar more and repeat until all the sugar is blended in. Continue cooking until amber color darkens stirring constantly.
  
• Remove from the heat and carefully fold in the cream mixture.
• Cook over medium heat stirring frequently until caramel is bubbling.
  
• Serve warm.
• Makes 1 1/2 cups. Refrigerate for up to 2 weeks.
  
• Microwave20-30 seconds to soften refrigerated caramel before serving.

MOCHA HOT FUDGE SAUCE

1/3 cup warm water
1/4 cup light corn syrup
scant 1/3 cup unsweetened cocoa powder
2 tablespoons sugar
4 oz. bittersweet chocolate, melted & cooled
3 tablespoons strong brewed coffee
2 tablespoons golden rum

• In a medium saucepan blend together the water, corn syrup dissolving the sugar and cocoa into it until smooth.
  
• Bring to a low boil.
  
• Remove from heat and whisk in the chocolate until smooth.
  
• Gradually add the coffee and rum until desired flavor and consistency is reached.
• Serve warm.
• Makes 1 1/2 cups. Refrigerate for up to 2 weeks.
  
• Microwave20-30 seconds to soften refrigerated caramel before serving.

originally posted 3-23-08