caramel apple cake

CAKE 

1 1/3 cups firmly packed light brown sugar 

3/4 cup butter, softened 

3 large eggs 

1 teaspoon vanilla extract 

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon table salt 

1 teaspoon ground cinnamon

1/2 teaspoon baking soda 

3/4 cup buttermilk 

Shortening 

APPLES 

2 pounds McIntosh apples (about 6 apples, 6 to 7 oz. each) 

1/2 cup firmly packed light brown sugar

1 teaspoon cornstarch 

1/4 teaspoon ground cinnamon

Pinch of table salt 

2 tablespoons butter

ADDITIONAL INGREDIENT

APPLE BRANDY-CARAMEL SAUCE

Preparation

1. Prepare Cake: Preheat oven to 350°. Beat first 2 ingredients at medium speed with a heavy-duty electric stand mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition; stir in vanilla.

2. Whisk together flour and next 4 ingredients in a medium bowl. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat just until blended after each addition. Spread batter in a greased (with shortening) and floured 9- x 2-inch round cake pan.

3. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean, shielding with aluminum foil after 35 to 40 minutes to prevent excessive browning, if necessary. Cool in pan on a wire rack 10 minutes. Remove from pan, and cool completely (about 1 hour).

4. Meanwhile, prepare Apples. Cut apples into 1/2-inch-thick wedges. Toss together apples, 1/2 cup brown sugar, and next 3 ingredients. Melt 2 Tbsp. butter in a large skillet over medium-high heat; add apple mixture, and sauté 5 to 6 minutes or until crisp-tender and golden. Cool completely (about 30 minutes).

5. Arrange sautéed apples over cooled cake, and drizzle with desired amount of warm Apple Brandy-Caramel Sauce; serve with remaining sauce