- 1 cup whipping cream
- 4 ounces semisweet chocolate, chopped
- 1/2 cup unsalted butter, softened
- 1 cup packed brown sugar
- 3 Eggs
- 2 teaspoons vanilla
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1 recipe butterscotch glaze, recipe below
MethodButter and flour 9x5x3-inch loaf pan; set aside.
- 1 recipe butterscotch sauce
- 3 tablespoons butter
- 4 cups finely shredded, peeled Granny Smith apples (4 medium)
- 3/4 cup apple cider
- 2 tablespoons Calvados, other apple brandy, or apple cider
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 5 Eggs, lightly beaten
- 2/3 cup butter, melted
- 1 recipe Apple Cider glaze
- 1 recipe butterscotch frosting
- Prepare Butterscotch Sauce and chill as directed.
- Preheat oven to 350 degrees F. Lightly grease the bottoms of three 8-inch round cake pans. Line bottoms with waxed paper; grease and lightly flour pans.
- In a large nonstick skillet melt the 3 tablespoons butter. Add apples, apple cider, and Calvados. Cook over medium-high heat for 6 to 8 minutes or until liquid has reduced by half, stirring occasionally.
- In a large bowl stir together flour, sugar, baking powder, cinnamon, nutmeg, baking soda, salt, and cloves. In another bowl stir together eggs, the 2/3 cup melted butter, and the apple mixture. Stir egg mixture into flour mixture. Spread batter into prepared pans.
- Bake 35 to 40 minutes or until a toothpick comes out clean. Cool layers in pans for 10 minutes. Remove layers from pans; peel off waxed paper. Cool on wire racks.
- Meanwhile, prepare Apple Cider Glaze. To assemble, using a serrated knife, cut each cake layer in half horizontally. Evenly brush Apple Cider Glaze over layers; let stand 10 minutes. Prepare Butterscotch Frosting. Place one cake layer, glazed side up, on a serving plate. Spread with 1/2 cup Butterscotch Frosting. Repeat with four more layers and frosting. Top with remaining layer, top side up, and frost top and sides. Cover and chill cake to store. If desired, just before serving, microwave remaining Butterscotch Sauce for 20 to 30 seconds or until warm and drizzling consistency, stirring once. Drizzle over top edge of cake, letting sauce drip down sides.
- 4 small to medium Gala apples
- 4 6-inch wooden dowels
- 1 bag (12 oz)semisweet chocolate morsels (such as Nestle)
- 1 teaspoon canola oil
- 1/3 cup orange nonpareils or sprinkles
- Remove stems from apples. Insert a dowel into each apple at the stem end.
- In a microwave-safe bowl, combine semisweet chocolate and oil. Microwave at 50% power for 1 minute; stir. Continue microwaving at 50% power in 30-second intervals until melted.
- Dollop several spoonfuls of the chocolate on top of an apple around the dowel. Holding dowel, gently tap apple on a flat surface, creating drips. Sprinkle nonpareils over chocolate. Place apple on a parchment-paper-lined baking sheet to dry. Repeat with each apple.
- 1/2 cup packed brown sugar
- 3 tablespoons unsalted butter
- 3 tablespoons water
- 1 teaspoon lemon juice
- 1 tangerine, sliced and seeded
- 1/2 cup clementine segments or sliced fresh kumquat
- 1/4 cup fresh or frozen cranberries
- In a medium saucepan combine brown sugar, butter, the water, and lemon juice. Cook and stir over medium heat until butter is melted and brown sugar is dissolved.
- Stir in tangerine, clementine sections or kumquat slices, and cranberries. Cook about 3 minutes or just until kumquat starts to soften, stirring frequently. Serve warm.