I decided to go with a recipe that I haven't made in years (Apple Pie Cake), and add to it the Caramel Rum sauce that was so amazingly delicious from the Club: Baked challenge a couple weeks ago (Bananas Foster Fritters).
The toughest thing about this recipe is peeling, coring, and slicing all those apples! There are a lot of apples needed for this, and you will get a springform pan packed to the gills with apples! Don't worry, they will cook down a bit. But you may want to make sure you have some people to share this with.....there's a lot to go around! The great thing about this recipe is that the same dough that is used on the bottom is sprinkled on the top....only two bowls to dirty!
I waited until the pie/cake had cooled before drizzling on some of the caramel sauce, but because I hadn't waited for the caramel sauce to completely cool off it kind of soaked into the topping. Had I gotten it completely cooled off before drizzling it on, you would have seen it better in the photo, but trust me, it was still delicious! This sauce was a gigantic hit for our Baked challenge.....caramel and rum go together perfectly.....not to mention it's a piece of cake to throw together! It's easy to throw together because it's not a traditional caramel sauce where you would dissolve your sugar and wait for it to get to the darkness you like......this one is much much easier!
APPLE PIE CAKE
Source: Martha Stewart
CARAMEL RUM SAUCE
Source: Baked Explorations
4 tablespoons (1/2 stick) unsalted butter, cut into 1-inch cubes
1/3 cup firmly packed dark brown sugar
1/3 cup heavy cream
1 teaspoon vanilla extract
2 tablespoons dark rum
Pinch cinnamon (optional)
Place butter and sugar in a saucepan over medium heat, and stir together until smooth. Add the heavy cream and bring the mixture to a boil. Once a boil is reached, remove from heat and stir in the extract, rum, and cinnamon. Set aside until ready to serve.
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