Cake:
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/3 teaspoon ground cloves
1/2 teaspoon ground allspice
1 stick (4 ounces) unsalted butter, softened
1 1/2 cups packed dark brown sugar
2 tablespoons molasses
1 large egg
1 cup regular yogurt
Preheat oven to 350°. Blend flour, baking soda, salt, cinnamon, cloves and allspice in a bowl and set aside. In a mixer, blend butter with brown sugar and molasses at medium speed until combined. Add in egg and beat till smooth. Add dry ingredients in small batches, alternating with yogurt until all is blended together. Scrape the batter into a large non-stick baking pan and place on the center rack of over. Bake for about 20 minutes or until surface springs back easily to touch. Let cool completely.
Caramel Sauce:
1 cup sugar
1/2 cup water
1 1/4 cups heavy cream
1 1/2 teaspoons cinnamon
In a medium saucepan, stir together sugar and water and cook over high heat until sugar dissolves. Stop stirring for about 4 minutes until a deep amber caramel forms. Remove from stove and add heavy cream and cinnamon. Once the caramel cools slightly place back on burner and continue cooking until the sauce is slightly thickened. Pour the caramel into a bowl.
Apples:
1 stick (4 ounces) unsalted butter
8 large Fuji or other crisp apples—peeled, cored and thinly sliced (12 cups)
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1 quart whipped cream
In a skillet, melt 4 tablespoons of the butter. Add 6 cups apples and stir over high heat until lightly browned. Add half of each of the sugars and continue cooking until the apples become caramelized. Pour into a large bowl and set aside, and finish the remaining ingredients exactly the same way.
Cut the cake into 6 inch squares. Spoon 2 tablespoons of caramel sauce into dessert cups or parfait glasses. Layer 1 tablespoons of apples and 1/2 cup whipped cream to each glass. Layer 2 or three cake squares next. Repeat with the remaining ingredients, ending with caramel sauce and top with whipped cream.
Optional Garnish:
Slice whole apples in 1/8th inch widths and place on parchment paper on a baking sheet – sprinkle lightly with regular sugar and bake for 5 minutes until just softened. Cool and place on top.
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/3 teaspoon ground cloves
1/2 teaspoon ground allspice
1 stick (4 ounces) unsalted butter, softened
1 1/2 cups packed dark brown sugar
2 tablespoons molasses
1 large egg
1 cup regular yogurt
Preheat oven to 350°. Blend flour, baking soda, salt, cinnamon, cloves and allspice in a bowl and set aside. In a mixer, blend butter with brown sugar and molasses at medium speed until combined. Add in egg and beat till smooth. Add dry ingredients in small batches, alternating with yogurt until all is blended together. Scrape the batter into a large non-stick baking pan and place on the center rack of over. Bake for about 20 minutes or until surface springs back easily to touch. Let cool completely.
Caramel Sauce:
1 cup sugar
1/2 cup water
1 1/4 cups heavy cream
1 1/2 teaspoons cinnamon
In a medium saucepan, stir together sugar and water and cook over high heat until sugar dissolves. Stop stirring for about 4 minutes until a deep amber caramel forms. Remove from stove and add heavy cream and cinnamon. Once the caramel cools slightly place back on burner and continue cooking until the sauce is slightly thickened. Pour the caramel into a bowl.
Apples:
1 stick (4 ounces) unsalted butter
8 large Fuji or other crisp apples—peeled, cored and thinly sliced (12 cups)
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1 quart whipped cream
In a skillet, melt 4 tablespoons of the butter. Add 6 cups apples and stir over high heat until lightly browned. Add half of each of the sugars and continue cooking until the apples become caramelized. Pour into a large bowl and set aside, and finish the remaining ingredients exactly the same way.
Cut the cake into 6 inch squares. Spoon 2 tablespoons of caramel sauce into dessert cups or parfait glasses. Layer 1 tablespoons of apples and 1/2 cup whipped cream to each glass. Layer 2 or three cake squares next. Repeat with the remaining ingredients, ending with caramel sauce and top with whipped cream.
Optional Garnish:
Slice whole apples in 1/8th inch widths and place on parchment paper on a baking sheet – sprinkle lightly with regular sugar and bake for 5 minutes until just softened. Cool and place on top.
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