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Wednesday, April 6, 2011
Tuesday, April 5, 2011
MOLTEN CARAMEL-APPLE CAKE
So, today April 5, 2011 is National Caramel Day and today is my day off..oh yeah what a wonderful excuse to honor the caramel day. Actually i had this recipe on "my to make list" it just became priority because of the special day! lol!
I have made molten lava cakes before. I have made Molten Buttersctoch Cake and Molten Chocolate cake but this recipe from Betty Crocker Cookbook is something different so i had to make it. As expected it satisfied my craving. I love caramel and apple so what could go wrong? right?!!!
Makes 6 cakes using ramekins
Prep Time: 15 minutes
Start to Finish: 35 minutes
2 T cinnamon graham cracker crumbs (2 squares) I had the honey kind so i just added a dash of cinnamon to the crumbs
3 whole eggs
3 egg yolks
3/4 cup packed brown sugar
1 cup caramel topping
1/2 cup all purpose flour + 1 T for dusting
3/4 cup chopped peeled apple
powdered sugar, if desired
1. Heat oven to 450 degrees F. Spray bottoms and sides of 6 (6 oz) custard cups with baking spray (I USED ROOM TEMPERATURE BUTTER) then dusted with flour. Sprinkle 1 teasponn of cracker crumbs onto bottom and around side of each cup.
2. In large bowl, beat whole eggs and egg yolks with whisk until well blended. Beat in brown sugar. Beat in caramel topping and flour until well blended. Stir in apple. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.
3. Bake about 15 minutes or until sides are set and centers are still soft but not liquid (tops will be slightly puffed). Watch carefully- cakes can overbake quickly. Remove from cookie sheet. Let stand 3 minutes.
4. Run small knife or metal spatula along sides of cakes to loosen. Immediately place heatproof dessert plate upside down over top of each cup: turn plate and cup over Remove cup. Sprinkle cakes with powdered sugar. Serve warm
NOTE: I ADJUSTED THE OVEN TEMP ON THE SECOND BATCH THAT I MADE. I TURNED IT DOWN TO 400 F. WHEN I MADE THE FIRST BATCH AT 450 F IT WAS NOT AS GOOEY AS IT WAS SUPPOSED TO BE. SO I THINK IT'LL ALL DEPEND ON YOUR OVEN. SO PLS. BABYSIT YOUR CAKE;)
I have made molten lava cakes before. I have made Molten Buttersctoch Cake and Molten Chocolate cake but this recipe from Betty Crocker Cookbook is something different so i had to make it. As expected it satisfied my craving. I love caramel and apple so what could go wrong? right?!!!
Makes 6 cakes using ramekins
Prep Time: 15 minutes
Start to Finish: 35 minutes
2 T cinnamon graham cracker crumbs (2 squares) I had the honey kind so i just added a dash of cinnamon to the crumbs
3 whole eggs
3 egg yolks
3/4 cup packed brown sugar
1 cup caramel topping
1/2 cup all purpose flour + 1 T for dusting
3/4 cup chopped peeled apple
powdered sugar, if desired
1. Heat oven to 450 degrees F. Spray bottoms and sides of 6 (6 oz) custard cups with baking spray (I USED ROOM TEMPERATURE BUTTER) then dusted with flour. Sprinkle 1 teasponn of cracker crumbs onto bottom and around side of each cup.
2. In large bowl, beat whole eggs and egg yolks with whisk until well blended. Beat in brown sugar. Beat in caramel topping and flour until well blended. Stir in apple. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.
3. Bake about 15 minutes or until sides are set and centers are still soft but not liquid (tops will be slightly puffed). Watch carefully- cakes can overbake quickly. Remove from cookie sheet. Let stand 3 minutes.
4. Run small knife or metal spatula along sides of cakes to loosen. Immediately place heatproof dessert plate upside down over top of each cup: turn plate and cup over Remove cup. Sprinkle cakes with powdered sugar. Serve warm
NOTE: I ADJUSTED THE OVEN TEMP ON THE SECOND BATCH THAT I MADE. I TURNED IT DOWN TO 400 F. WHEN I MADE THE FIRST BATCH AT 450 F IT WAS NOT AS GOOEY AS IT WAS SUPPOSED TO BE. SO I THINK IT'LL ALL DEPEND ON YOUR OVEN. SO PLS. BABYSIT YOUR CAKE;)
