about 20 unwrapped soft-chewy caramel candies (Kraft or Branch)
3 tablespoons heavy cream or whole milk
Cake
1 cup sugar
1/2 cup butter
1/2 teaspoon ground cinnamon
1 3/4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
2 large eggs
1/2 cup sour cream or yogurt
2 cups All-Purpose Flour
Filling
2 large apples, peeled, cored, cut into 8 wedges
2 tablespoons sugar
1 teaspoon vanilla
Directions:
Preheat the oven to 350°F
My NOTES: Other reviewers mentioned it browned too quickly at 350-degrees, they baked it at 325-degrees instead. I struck a good compromise ~ 330-degrees, and began watching it at 50 minutes. Mine was done at 60 minutes, using the toothpick test, ovens vary so your "done" time may be different.
Lightly grease a 9" round cake pan at least 2" deep; or a 9" spring form pan.
Bake walnuts 8 to 10 minutes or until lightly browned. Remove from the oven, and sprinkle very lightly with salt. Set aside.
Beat together the sugar, butter, cinnamon, baking powder, salt and vanilla.
Add the eggs.
Stir in the sour cream alternately with the flour, using the low speed on mixer. The batter will be stiff.
Spoon the batter into the prepared pan.
Toss the apple wedges with the sugar and vanilla.
Arrange the apples on top of the cake batter, pushing them into the batter gently so they're partially submerged.
Bake the cake for 65 minutes, till it's golden brown.
Remove the cake from the oven, and turn it out onto a rack, apple-side up.
Place the caramel and cream in a microwave-safe bowl and heat till the cream is showing bubbles, and the caramel is soft.
. Scatter the walnuts on top. Sprinkle lightly with very coarse sea salt flakes if desired. Serve warm, or at room temperature. Vanilla Ice Cream is a nice addition!
