I had the opportunity to buy a giant box of Honey Crisp apples the other day for a super cheap price. The great part of buying a giant box of Honey Crisps is that you now own Apple-Gold, the bad part….you have a GIANT box of apples and need to do something with them quickly before they spoil. So, I decided I was going to make an Apple Spice Cake.
Being a food blogger brings perks. Perks like the giant wedge of Brie I received last week from Ile de France Cheese. These perks can sometimes end up in your hands too. Like today for instance. Today I’ll be starting a giveaway for 5, yes 5, baskets of assorted cheeses from the nice people at Ile de France. Let me just say that the brie will knock your socks off. It’s creamy and mild and delicious. While making the icing, I sampled – a lot. 🙂 Enter to win your very own assortment. Here’s how….
- Leave a comment telling me what your favorite dish is containing Brie Cheese.
- Sorry – US Addresses ONLY.
- Like Ile de France on Facebook
- Like Ile de France on Twitter
- Like Farmgirl Gourmet on Facebook
- Like Farmgirl Gourmet on Twitter
Giveaway runs from September 28th through October 5th at 7:00 p.m. Pacific Time. Winners will be chosen using random.org and announced on/or before Thursday October 6th.
Start by caramelizing some apples in butter, sugar, apple cider and vanilla bean. I used Honey Crisps, but you could use Granny Smiths or Gala’s as well.
You are going for very golden brown. The picture above wasn’t doctored. They started out pale and turned a beautiful golden brown. This takes about 20 minutes of low and slow. You want all of the cider to be evaporated. That’s when you know it’s time to turn off the heat. Let the apples cool while you prepare the cake batter.
Butter and flour 2 9-inch cake pans and set the aside. Mix the dry ingredients together with a whisk. Reserve 1/4 cup of flour and set both aside. Crack your eggs in a bowl for easier addition while making the batter.
2 sticks of butter plus white sugar and brown sugar = YUM! Beat the butter and sugars really well until light and fluffy, about 10 minutes. Alternate the spiced flour mixture with the sour cream and end by adding 1/4 cup of the reserved spiced flour. Add in the cooled caramelized apples and mix gently to combine.
Divide evenly between the prepared cake pans and bake at 350 for 40-45 minutes. Test center with a toothpick to ensure doneness and remove to a rack to cool. Let cakes cool in the pans for 10 minutes before turning out onto the racks. Cool completely before icing.