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Caramel Apple-Orange Beer Cake

January 19, 2015
Caramel Apple-Orange Beer Cake - culinarysavvy.com

Our Frog Hollow CSA box is overflowing with citrus and apples so a new recipe was needed to make use of all the lovely fruit. I found the Beeroness’ recipe for Caramel Apple Brown Ale Cake and adapted it by adding orange zest.  The zest added a bit more acidity and very subtle citrus notes.  Enjoy!

Caramel Apple-Orange Beer Cake
Serves 12
This easy to follow Caramel Apple-Orange Beer Cake recipe makes great use of dark winter beer and tart apples.
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Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
For the caramel layer
  1. 3 tbs butter
  2. 1 cup white sugar
  3. ¼ cup brown ale
  4. 2 tbs cream
  5. 2 large SweeTango or Granny Smith apples, sliced
For the cake layer
  1. 1 1/3 cup AP flour
  2. 1 tsp cinnamon
  3. ¼ tsp ground nutmeg
  4. 1 tsp baking powder
  5. ½ tsp salt
  6. 1 cup white sugar
  7. ½ cup brown sugar
  8. 1 large egg
  9. 2/3 cup brown ale
  10. 1/4 cup heavy cream
  11. ¼ cup melted butter
  12. 1 tsp vanilla
  13. zest of 1 orange
Instructions
  1. Add the butter, white sugar and brown ale to a saucepan over high heat. Stir until butter is melted and sugar is dissolved. Allow to boil without stirring until dark amber color, about 5 minutes. Remove from heat, stir in the cream, allow to cool until the bubbling stops.
  2. Arrange the apples slices in a cake pan or deep dish pie pan that has been well greased.
  3. Pour the caramel over the apples.
  4. Ina large bowl stir together the flour, cinnamon, nutmeg, baking powder, salt, white sugar and brown sugar.
  5. Make a well in the dry ingredients, add the eggs, beer, cream, melted butter, vanilla and orange zest, stir until just incorporated.
  6. Pour batter over apples.
  7. Bake at 325°F for 50-60 minutes or until golden brown and center springs lightly when touched.
  8. Wait precisely ten minutes, invert on a serving plate to remove from pan.
Adapted from The Beeroness
Adapted from The Beeroness
Culinary Savvy http://culinarysavvy.com/

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