So after reading the book, The Help, I realized I’ve never wanted a cake I’ve never had, as much as I wanted the Caramel Cake mentioned throughout the book. The Internet offered some delicious Caramel Cake recipes, but after careful review, I decided the cake that I truly wanted was my family’s favorite Apple Cake along with a Caramel Cream Frosting.
It was every bit as satisfying as I’d hoped it’d be. The Caramel Cream Frosting fit the bill for what I wanted, but I must admit that I still like my traditional method of cooking it better than this variation. I’ll explain below.
2 cups sugar
2 cups flour
2 tsp cinnamon
1/2 tsp salt
1 tsp baking soda
1 tsp vanilla
3 small eggs
1 cup canola oil
4 apples, thinly sliced (any kind will do, I used Red Delicious)
Transfer to a 13 x 9 cake pan and bake in a preheated 350 oven for 60 minutes. This will give you plenty of time to clean up the mess which, when complete, will make you almost as happy as the icing on the cake.
Icing/Frosting/Happiness/Caramel Cream Frosting
1 cup light brown sugar
1/2 cup whipping cream or canned evaporated milk
2 Tbl butter
Combine all ingredients in a saucepan and cook until mixture reaches the soft ball stage. Remove from heat and pour over warm cake. Serve.
What I like even better as a variation on the cooking method of this frosting is heating the ingredients in the saucepan just to combine, but instead of boiling the mixture until it reaches the soft ball stage on the cooktop, I remove the saucepan from the heat once the mixture boils and immediately pour the hot frosting over the hot cake, then put the hot, frosted cake back in the oven, this time under the broiler, and cook until frosting is bubbly and ever so slightly crisp, about 3-5 minutes. But you have to be very careful not to burn it!