Caramel Apple Cake

I have mentioned in previous posts my love of caramel apple flavored desserts.  I happened upon a cake mix in the grocery store for caramel apple cake.  I'm not a huge fan of cake mixes--mostly I think they taste like preservatives and their extremely fluffy texture is slightly unnatural--but I liked the idea of the cake.  I decided to make a version of what I imagine the mix tasted like: caramel-flavored cake with apple bits and caramel drizzled over it all.  This cake came out so much more moist and flavorful than even I expected.  Score one for the from-scratch cake.

Makes 8-inch square cake

6 tablespoons sugar
3/8 cup water
3/8 cup sour cream
1 1/2 cup flour
1/2 cup sugar
1/4 cup packed brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
6 tablespoons butter, room temperature
1 egg
1/2 teaspoon vanilla
1 Granny Smith apple, peeled, cored, and coarsely chopped
1/2 teaspoon cinnamon
1 tablespoon sugar
Caramel topping, for serving
Cool Whip, whipped cream, or vanilla ice cream, for serving

1. Grease 8-inch square pan.  Set aside.
2. In small heavy skillet, evenly scatter 6 tablespoons sugar and place on medium heat.  Stirring constantly, caramelize the sugar.  This will take some time, but resist the urge to raise the temperature.  The sugar should begin to melt along the bottom, then form white crystal clumps, them melt into a clear syrup, then the syrup will darken.  You should heat your 3/8 cup of water to a boil in the microwave once the sugar makes a syrup.  When the syrup is a dark amber--about the color of maple syrup--begin to add the boiling water.  Stirring constantly with one hand, pour a very small amount of the water into the sugar.  This will steam an sputter, but keep stirring.  Add the rest of the water, a little at a time, and keep stirring to bring up the syrup from the bottom of the skillet.  Once all of the water is added and no sugar crystals remain in the skillet, pour caramel mixture into measuring cup.  Stir in enough sour cream to reach 3/4 of a cup of mixture.  Set aside.
3. In bowl of an electric mixer, combine flour and 1/2 cup sugar.  Add brown sugar, baking powder, salt, and 1 teaspoon cinnamon.  Stir at lowest speed until combined.  Scatter butter over dry ingredients and mix at lowest speed until crumbly.  Pour half of the caramel mixture into bowl and beat until smooth.  Add egg and vanilla.  Beat until smooth and fluffy.  Scrap bowl and beater.  Add remaining caramel mixture and beat until smooth.  Add apple pieces and stir at lowest speed just until incorporated.
4. Spoon all of apple cake batter into prepared pan.  Use spatula to make sure top is smooth and apples are evenly distributed.
5. In small bowl or custard cup, mix 1/2 teaspoon cinnamon and 1 tablespoon sugar.  Sprinkle cinnamon sugar evenly over top of cake.
6. Bake cake in 350 degree oven for 35-40 minutes or until it tests done with a toothpick.  Because of the apple bits, you may want to test it in multiple places around the center.  Transfer cake pan to wire cooling rack to cool.
7. To serve cake, cut into desired pieces.  Drizzle cake with caramel topping and top with desired creamy topping.  Cake is also excellent on its own.  Cake can be stored in refrigerator for up to 3 days.