Caramel Apple Crumble

Just in case you need a last-minute dessert for your Thanksgiving meal . . .

I served this dessert, which received many compliments, at our the company dinner that we hosted last Tuesday.  Many people asked for the recipe, so I thought I would share the recipe and directions here:

Start with a recipe for Apple Bundt Cake that you tasted at a friend’s house.  Have your dear friend write it down for you, and scan the ingredient list before going to the store.  At the store, realize that your dear 3-year old managed to get in the car without shoes on.  Oh well, he can shop in his socks today.  Pick up some OJ, along with the rest of the groceries for your dinner.  Then, realize that you don’t own a bundt pan.  Stop by Value Village to look for a used one.  No bundt pans, but they do have a used pressure-cooker for only $15!  Resist the temptation to buy yet another kitchen item that would only be used once-a-year or so.  Go look at the kid’s shoes so you won’t have to be (as) embarrassed in the next store.  You’re in luck!  They have a nice pair of gently-used hiking boots in dear toddler’s size for $5.

Head across the parking lot to Linens ‘n’ Things going-out-of-business sale.  Get distracted by all kinds of other really neat kitchen goodies *on sale*!  Again, resist the temptation to a) buy yourself something right before Christmas, and b) buy more kitchen gadgets that would only be used a couple times a year.  You’re in luck, though!  They have a very pretty bundt pan *on sale*!

Return home.  Finally get two boys in bed, and clean like crazy! You have lots of people coming tomorrow! When kids wake up, figure out something for dinner.  After making, serving, and cleaning up dinner, have your 3-year old “help” you make the cake.  (He’s really good at fetching apples from the garage!)  It turns out it’s a little more involved than you  planned, but it looks like it will be a beautiful cake.  Pop it in the oven.

Mmmmm.  It smells really good, and the top is perfectly golden-brown.  Let it cool enough to touch.  When turning it out on the counter, accidentally dump it all over the place, so it lands in one big crumbling heap instead of the nicely shaped pretty ring-of-fancy-cake.  Resist the temptation to cry – it’s just food.

Ok, now gather yourself together.  Good thing you just cleaned the counter.  Scoop up the mess and put the whole thing into an ordinary 9×11 baking pan.  Finish the crumbling job by breaking up any big pieces.  Call Becky desperately for her caramel sauce recipe.

Look back at the recipe, and notice that it says, “cool for at least one hour.”  The way it was hand-written, it was hard to tell if that part came before or after the “turn cake onto rack.”  Hmmm.  Next time try letting it cool longer.

Shortly before your company arrives the next day, pop the 9×11 into the oven on “warm” for about 45 minutes.  When it comes out, drizzle the caramel sauce over the top.  Serve with a smile.

When dinner is over and guests have gone home, collapse from exhaustion.

Here are the recipes for you to enjoy!

Apple Cake:

  • 4 medium apples (1 1/2 pounds), peeled, cored, and cut into 1/2-inch pieces
  • 5 T. plus 2 1/2 cups sugar
  • 2 tsp. Cinnamon (plus a little extra for the batter.)
  • 4 large eggs
  • 1 cup Vegetable oil (I used 1/2 cup applesauce and 1/2 cup vegetable oil)
  • 1/4 cup Orange Juice
  • 1 T. Orange Zest
  • 1 tsp. Vanilla
  • 3 cups Flour
  • 3 1/2 tsp. Baking Powder
  • 1/2 tsp. Salt
  • Preheat Oven to 350.  Grease a 12-cup Bundt Pan
  • Mix the apples with 5 T sugar and cinnamon in a bowl.  Set aside.  Combine 2 1/2 cups sugar with eggs, oil, orange juice, orange zest, and vanilla in a large bowl.  Blend on medium.
  • Measure dry ingredients, sift, adn add to batter.  shake in a little cinnamon.  Beat until blended.
  • Spoon 1 1/2 c. batter into bundt pan.  Top with half apple mixture.  Cover with another 1 1/2 c. batter, then top with remaining apples.  Mix apple juices into remaining batter, and spread batter on top.
  • Bake until top is golden and tester shows moist crumbs (about 1hr, 15 min to 1hr, 25 min).  Cool 15 min in pan, loosen edge.  Cool for at least one hour.  Turn cake onto rack. Dust with powdered sugar.

Becky’s Caramel Sauce:

  • 1/2 cup butter
  • 1/4 cup milk
  • 1 cup brown sugar
  • Melt everything and stir together, then boil 3 minutes.

11 thoughts on “Caramel Apple Crumble

  1. Nice job landing on your feet!! Hope tomorrow’s dinner goes a bit more smoothly but tastes just as good. 🙂 Wish we could come! We’ll be thinking of you.

  2. I found your wesite via another photography site… you sweet baby boys face captured me. He is absolutely adorable! Both of them. God Bless little Matthew..he sounds like such a little trooper 🙂
    I live just north of you on Loon Lake. North of Deer Park.

  3. Absolutely classic!!!
    That is just too funny but way to go for thinking on you feet and coming up with an even better recipe!

  4. Oops, I see now that I posted all my lovely typos! So sorry about that. I have been up since 5:00 baking for the big day tomorrow. Didnt see an edit button.
    Again sorry 🙂

  5. Thanks, Shannon! I fixed the type-os. That’s what happens when you type a post with one hand while feeding a baby with the other hand! 🙂 My blogging time has been very limited lately. You’ll understand when you have kids, chica!!

  6. Too funny! Glad it all worked out though. I don’t have to worry about any mishaps this year as it will just be Mark, Lily, and me. Last year we had the family Thanksgiving extravaganza at our hourse…50 people here for almost every meal for 2 1/2 days…don’t ask!?!?! Oh yea…I was 11 weeks pregnant. This just gave me an idea for my blog…thanks!!!

    God’s richest blessings to you and your family!

  7. Awwww…. here I thought the double dose of cooling was there just to make SURE the cake got cooled. 🙂 And if I can be half as organized as you when we have kids, I think I’ll be doing pretty well. Love ya!!

  8. Hilarious post, Amy! I hope you noticed that you switched to a 9×11 pan (an emergency pan – which is kind of what you were in!).

    Particularly loved the Linens n’ Things note – I’ve been to the one near our house 3x in the past week and feel like such a hawk, waiting to see if a couple of items on the cusp of really cool/would-use-but-not-enough-to-justify-current-price will drop anymore. It’s sad, though, because it’s going to be a hard year for the families losing jobs.

  9. I was one of those who got to try this wonderful cake – – and was one of the ones who asked for the recipe- – so THANKS!! It was YUMMY. I love this post – – I feel like I can relate to so much of it. I get so stressed if I mess up a recipe when it is for company – – so I can learn a lot from you turning it into something wonderful! Oh- kitchen stuff is always a huge temptation for me too . . . (this is why selling pampered chef is so fun and yet dangerous . . . )

  10. Pingback: Happy October: Down syndrome Awareness Month | Matthew Nicholas Vawter

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