Skip to content

Beta This app is in Beta Testing

Apple Cake With Caramel Sauce - Cafe for All Seasons

No ratings yet

Ingredients 16 ingredients

  1. 2 teaspoons vanilla
  2. (unpeeled)
  3. 1/2 teaspoon salt
  4. 1 cup heavy cream
  5. Caramel Sauce
  6. 2 cups sugar
  7. 1 teaspoon baking soda
  8. 3 eggs
  9. 2 cups light brown sugar
  10. 2 teaspoons cinnamon
  11. 1 cup chopped walnuts
  12. 1/2 teaspoon nutmeg
  13. 1 1/2 cups Wesson oil
  14. 3 cups all-purpose flour
  15. 3 cups coarsely chopped Granny Smith apples
  16. 8 ounces butter -- cut into pieces
Contains GlutenEggsMilkTree nuts Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Chicken egg High in vitamin D · High in riboflavin · High in vitamin B12 · +9

    High in vitamin D · 2.0 µg per 100 g, 40% of the reference intake per 100 g

    • Vitamin D contributes to normal absorption/utilisation of calcium and phosphorus.
    • Vitamin D contributes to normal blood calcium levels.
    • Vitamin D contributes to the maintenance of normal bones.
    4 more authorised claims
    • Vitamin D contributes to the maintenance of normal muscle function.
    • Vitamin D contributes to the maintenance of normal teeth.
    • Vitamin D contributes to the normal function of the immune system.
    • Vitamin D has a role in the process of cell division.

    Vitamin D is a nutrient you need for good health. It helps your body absorb calcium, one of the main building blocks for strong bones. NIH fact sheet

    High in riboflavin · 0.5 mg per 100 g, 33% of the reference intake per 100 g

    • Riboflavin contributes to normal energy-yielding metabolism.
    • Riboflavin contributes to normal functioning of the nervous system.
    • Riboflavin contributes to the maintenance of normal mucous membranes.
    6 more authorised claims
    • Riboflavin contributes to the maintenance of normal red blood cells.
    • Riboflavin contributes to the maintenance of normal skin.
    • Riboflavin contributes to the maintenance of normal vision.
    • Riboflavin contributes to the normal metabolism of iron.
    • Riboflavin contributes to the protection of cells from oxidative stress.
    • Riboflavin contributes to the reduction of tiredness and fatigue.

    Riboflavin (also called vitamin B2) is important for the growth, development, and function of the cells in your body. It also helps turn the food you eat into the energy you need. NIH fact sheet

    High in vitamin B12 · 0.9 µg per 100 g, 36% of the reference intake per 100 g

    • Vitamin B12 contributes to normal energy-yielding metabolism.
    • Vitamin B12 contributes to normal functioning of the nervous system.
    • Vitamin B12 contributes to normal homocysteine metabolism.
    5 more authorised claims
    • Vitamin B12 contributes to normal psychological function.
    • Vitamin B12 contributes to normal red blood cell formation.
    • Vitamin B12 contributes to the normal function of the immune system.
    • Vitamin B12 contributes to the reduction of tiredness and fatigue.
    • Vitamin B12 has a role in the process of cell division.

    Vitamin B12 is a nutrient that helps keep your body’s blood and nerve cells healthy and helps make DNA, the genetic material in all of your cells. NIH fact sheet

    High in selenium · 31 µg per 100 g, 56% of the reference intake per 100 g

    • Selenium contributes to normal spermatogenesis.
    • Selenium contributes to the maintenance of normal hair.
    • Selenium contributes to the maintenance of normal nails.
    3 more authorised claims
    • Selenium contributes to the normal function of the immune system.
    • Selenium contributes to the normal thyroid function.
    • Selenium contributes to the protection of cells from oxidative stress.

    Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet

    High in protein · 13 g per 100 g, 35% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Source of vitamin A · 160 µg per 100 g, 20% of the reference intake per 100 g

    • Vitamin A contributes to normal iron metabolism.
    • Vitamin A contributes to the maintenance of normal mucous membranes.
    • Vitamin A contributes to the maintenance of normal skin.
    3 more authorised claims
    • Vitamin A contributes to the maintenance of normal vision.
    • Vitamin A contributes to the normal function of the immune system.
    • Vitamin A has a role in the process of cell specialisation.

    Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet

    Source of folate · 47 µg per 100 g, 24% of the reference intake per 100 g

    • Folate contributes to maternal tissue growth during pregnancy.
    • Folate contributes to normal amino acid synthesis.
    • Folate contributes to normal blood formation.
    5 more authorised claims
    • Folate contributes to normal homocysteine metabolism.
    • Folate contributes to normal psychological function.
    • Folate contributes to the normal function of the immune system.
    • Folate contributes to the reduction of tiredness and fatigue.
    • Folate has a role in the process of cell division.

    Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet

    Source of pantothenic acid · 1.5 mg per 100 g, 26% of the reference intake per 100 g

    • Pantothenic acid contributes to normal energy-yielding metabolism.
    • Pantothenic acid contributes to normal mental performance.
    • Pantothenic acid contributes to normal synthesis and metabolism of steroid hormones, vitamin D and some neurotransmitters.
    1 more authorised claims
    • Pantothenic acid contributes to the reduction of tiredness and fatigue.

    Pantothenic acid (also called vitamin B5) helps turn the food you eat into the energy you need. It’s important for many functions in the body, especially making and breaking down fats. NIH fact sheet

    Source of phosphorus · 198 mg per 100 g, 28% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    Source of omega-3 fatty acids (EPA and DHA) · 58 mg per 100 g, at least 40 mg per 100 g and per 100 kcal

    • EPA and DHA contribute to the normal function of the heart. The beneficial effect is obtained with a daily intake of 250 mg of EPA and DHA.

    The three main omega-3 fatty acids are alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). ALA is found mainly in plant oils such as flaxseed, soybean, and canola oils. NIH fact sheet

    Contains DHA · 58 mg per 100 g, at least 40 mg per 100 g and per 100 kcal

    • DHA contributes to maintenance of normal brain function. The beneficial effect is obtained with a daily intake of 250 mg of DHA.
    • DHA contributes to the maintenance of normal vision. The beneficial effect is obtained with a daily intake of 250 mg of DHA.

    The three main omega-3 fatty acids are alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). ALA is found mainly in plant oils such as flaxseed, soybean, and canola oils. NIH fact sheet

    Contains choline · 294 mg per 100 g, at least 82.5 mg per 100 g

    • Choline contributes to normal homocysteine metabolism.
    • Choline contributes to normal lipid metabolism.
    • Choline contributes to the maintenance of normal liver function.

    Choline is a nutrient that is found in many foods. Your brain and nervous system need it to regulate memory, mood, muscle control, and other functions. NIH fact sheet

    Nutrients per 100 g of “Egg, whole, raw, fresh”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
  • Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. This moist cake from chef/owner Donna Katzl of Cafe for All Seasons is as good left over as it is warm from the oven. Secrets: Use Wesson oil, freshest apples, and a warm sauce.
  2. 1. Preheat the oven to 325 degrees. Butter and flour a 10-inch Bundt pan.
  3. 2. Using an electric mixer, blend together the oil and sugar in a large bowl.
  4. 3. Add eggs, 1 at a time, beating well after each addition.
  5. 4. Sift flour, soda, salt, nutmeg and cinnamon into egg mixture, beating thoroughly. The batter will be very stiff.
  6. 5. Fold the apples and walnuts into the batter with a spatula, then stir in the vanilla.
  7. 6. Spoon the batter into the prepared pan.
  8. 7. Bake for 1 1/4 hours, or until a toothpick inserted in cake comes out clean. Place pan on a rack; let cool for about 1 hour.
  9. 8. To make the caramel sauce: Melt butter in a heavy-bottomed saucepan set over medium heat. Stir in the brown sugar. When the sugar dissolves, add the cream, whisking to form an emulsion.
  10. 9. To unmold the cake, run a knife around the edges of the pan and gently turn out the cake onto a plate.
  11. 10. Pour about 1/2 cup of the warm sauce over the cake to form a glaze.
  12. 11. Serve immediately, with a little of the remaining sauce spooned over each slice, or let the cake cool completely.
  13. Serves 12: each (without extra sauce): 643 calories, 6 g protein, 69 g carbohydrate, 40 g fat (8 g saturated), 67 mg cholesterol, 207 mg sodium, 2g fiber.
  14. TIPS * The sauce keeps well in the refrigerator, but it should be reheated before serving. *You can use a microwave oven, or reheat on top of the stove over low heat. *Whisk well before spooning over wedges of cake.
  15. Cafe for All Seasons, 150 W. Portal Ave. (near Vicente), San Francisco; (415) 665-0900. Lunch and dinner daily. 1999 San Francisco Chronicle www.sfgate.com/ Posted on FareShare 1-99 by Pat Hanneman

Plating

Cookware for this recipe

  • Saucepan
  • Cake tin
  • Mixing bowl
  • Whisk
  • Electric mixer
  • Blender
  • Chef's knife
  • Cutting board
  • Wooden spoon
  • Spatula
  • Sieve
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Recipe By: Chef Donna Katzl (1999) San Francisco. Saved from www.fareshare.net (http://www.fareshare.net/recipesV4-A.html), file Recipes/www.fareshare.net/recipesV4-A.html in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mastercook text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.