We teamed up with Wendy Park, owner of Beaufort Grocery Co., to share their famous Caramel Apple Cake recipe — yes, the one served at their Sunday brunch that we love so much! Whether you decide to whip one up for your Thanksgiving spread or enjoy it some time throughout the holiday season, we hope you are able to make wonderful memories around the table with something delicious to share!
INGREDIENTS FOR THE APPLE CAKE:
- Butter, for the baking dish
- 1 C light brown sugar, packed
- 1 C granulated sugar
- 1 1/2 C vegetable oil
- 3 large eggs
- 3 C unbleached all-purpose flour
- 1 TSP baking soda
- 2 TSP ground cinnamon
- 1/2 TSP freshly grated nutmeg
- 1/2 TSP salt
- 2 1/4 TSP vanilla extract
- 3 pounds apples, (Granny Smith or Winesap), peeled and diced into 1/2 inch pieces
- 1 1/4 C chopped pecans
INGREDIENTS FOR THE CARAMEL GLAZE:
- 4 TBSP unsalted butter
- 1/4 C granulated sugar
- 1/4 C light brown sugar
- Pinch salt
- 1/2 C heavy cream
DIRECTIONS FOR THE APPLE CAKE:
- Preheat the oven to 325°F. Butter a 9x13 baking dish.
- In a large bowl, beat the sugars and oil until very well blended. Add the eggs, beating well after each addition.
- In another bowl, combine flour, baking soda, cinnamon, nutmeg, and salt. Gradually add to the sugar and eggs, mixing until well blended. Stir in vanilla. Add apples and pecans.
- Scrape the batter into the buttered baking pan.
- Bake the cake, 60 to 75 minutes. Remove cake from the oven and let it cool while you prepare the caramel glaze.
DIRECTIONS FOR THE CARAMEL GLAZE:
- Melt butter in a saucepan. Add both sugars and the salt. Stir until blended. Cook over medium-low heat for 2 minutes. Stir in the heavy cream, and boil for 2 minutes, stirring constantly. Remove from heat.
Assemble and enjoy warm or at room temp!
Visit BeaufortGrocery.Com to learn more about this Crystal Coast staple and be sure to visit them over the holidays for a delicious weeknight dinner or Sunday brunch at 117 Queen Street, Beaufort!