Caramel Apple Cake

Caramel Apple Cake
Makes 8-10

1 apple (Granny Smith or Cortland), peeled and sliced very thin
3 Tbsp. Hood® Half & Half
2 tsp. cinnamon
2 tsp. light brown sugar
1/4 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. ginger
1 box vanilla cake mix
Hood® Half & Half substituted for water (according to package directions)
Eggs (according to package directions)
Vegetable oil (according to package directions)
Confectioners sugar for dusting

3/4 cup granulated sugar
2 Tbsp. water
1 Tbsp. lemon juice
1/2 cup Hood® Heavy Cream
2 Tbsp. unsalted butter
Pinch of salt



2/3 cup Hood® Heavy Cream or Hood® Whipping Cream
2 tsp confectioners sugar
1/2 tsp vanilla

Instructions for the Apple Cake:
Preheat the oven to 350° F. Grease and flour a 9 or 9 1/2 inch round spring form pan, with high sides.

Toss the sliced apple in a bowl with the light brown sugar, cinnamon, nutmeg, allspice, and ginger. Make sure all apple slices are coated before adding in 3 tablespoons of Hood® Half & Half. Carefully toss the apples to coat them. Prepare the cake mix according to package instructions, using the required eggs and oil but replacing the water or milk with the same amount of Hood® Half & Half.

Pour half of the cake mixture into the bottom of the pan, and spread it into an even layer with a spatula. Arrange the coated apple slices in a thin layer over the batter. Spread the remaining cake batter over the apples. Bake the cake in the center of the oven for one hour, or until the center is firm and the top is golden brown. (If the cake begins to brown too early, cover it with aluminum foil and continue to bake.) Remove the cake from the oven and let cool before removing the sides from the pan. Before cutting and serving, sprinkle the top of the cake with a dusting of confectioners sugar.

Instructions for the Caramel Sauce:
Pour the granulated sugar into a heavy bottomed sauce pan. Sprinkle the top with 2 tablespoons of water and 1 tablespoon of lemon juice. Cook the sugar on medium-high heat without stirring until it turns a golden amber color. Remove the pan from the heat, and carefully stir in the Hood® Heavy Cream with a wooden spoon. The mixture will bubble up, but continue to stir it constantly. Stir in the butter and salt, and continue to stir constantly until combined. Carefully transfer the sauce into a heat safe bowl to cool. Serve the sauce warm.

Instructions for the Whipped Cream:
Pre-chill both the mixing bowl and the mixing beaters. You may leave them in the refrigerator for 5-10 minutes while gathering and measuring the ingredients. Pour the cream into the chilled bowl. Add the sugar. Beat with a mixer until smooth and thick. Start out rather slowly and increase speed as cream thickens. Do not beat too long or you will churn it into butter. Fold in the vanilla.

Note: Whipped cream should stand up for about 2 hours after whipping. Beyond 2 hours, it will start to water and separate.

Serving suggestion: Serve each slice of cake with a drizzle of caramel sauce, and top with whipped cream.