-by Susannah Howe-

Apple Cider Caramels
Courtesy of The Smitten Kitchen

4 cups (1 quart) apple cider

1/2 teaspoon ground cinnamon

2 teaspoons flaky sea salt, or less of a finer salt (finer salts taste saltier!)

½ cup (1 stick) unsalted butter, cut into chunks

1 cup granulated sugar

1/2 cup packed brown sugar (light or dark)

1/3 cup heavy cream

   1. Boil apple cider in a 3 to 4-quart saucepan over high heat until reduced to a dark, thick syrup, between 1/3 and 1/2 cup in volume. This could take anywhere from 20 to 40 minutes. Stir occasionally.

   2. Meanwhile, line bottom and sides of an 8-inch straight-sided square baking pan with 2 long sheets of crisscrossed parchment paper. Set aside. Combine cinnamon and salt in a small dish.

   3. Once you are finished reducing the apple cider, remove from heat and stir in butter, sugars, and cream. Return pot to medium-high heat with a candy thermometer attached to the side, and let boil until thermometer reads 252 degrees, only about 5 minutes.

   4. Immediately remove caramel from heat, add cinnamon-salt mixture, and give caramel several stirs to distribute cinnamon evenly. Pour caramel into prepared pan. Let sit until cool and firm—about 2 hours at room temperature, or faster in the fridge.

   5. Once caramel is firm, use parchment paper sling to transfer block to a cutting board. Using a large knife, cut caramel into 1-by-1-inch squares (oiling the knife after each cut with vegetable oil or another neutral oil may help).

   6. Wrap each caramel in a 4-inch square of waxed paper, twisting sides to close – you don’t have to do this, but be aware that if you don’t, the caramels will spread and stick together! Caramels keep, in an airtight container at room temperature or in the fridge, for up to two weeks.

Apple-Cream Cheese Bundt Cake
Courtesy of Southern Living

Cream cheese filling:

1 (8-oz.) package cream cheese, softened

1/4 cup (½ stick) butter, softened

1/2 cup granulated sugar

1 large egg

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

Apple cake:

1 cup finely chopped pecans (optional)

3 cups all-purpose flour

1 cup granulated sugar

1 cup firmly packed brown sugar

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground nutmeg

1/2 teaspoon ground allspice

3 large eggs, lightly beaten

3/4 cup canola oil

3/4 cup applesauce

1 teaspoon vanilla extract

3 cups peeled and finely chopped apples (about 1 1/2 lb.)

Praline frosting:

1/2 cup firmly packed brown sugar

1/4 cup (½ stick) unsalted butter

Pinch salt

3 tablespoons milk

1 teaspoon vanilla extract

1 cup powdered sugar

½ cup toasted pecan pieces (optional)

1. Prepare filling: Beat cream cheese, butter, and sugar at medium speed with an electric mixer until smooth. Add egg, flour, and vanilla; beat just until blended.

   2. Toast pecans: Preheat oven to 350º. Bake pecans in a shallow pan or cookie sheet 5-10 minutes or until toasted and fragrant, stirring halfway through.

   3. Prepare cake batter: Stir together flour, sugars, cinnamon, salt, baking soda, nutmeg, and allspice in bowl of an electric mixer; beat in eggs, canola oil, applesauce, and vanilla just until blended. Stir in apples and pecans, if using.

   4. Spoon two-thirds of apple cake batter into a greased and floured 14-cup Bundt pan. Spoon cream cheese filling over cake batter, ideally leaving a 1-inch border around edges of pan. Swirl filling through cake batter using a knife. Spoon remaining cake batter over cream cheese filling.

   5. Bake at 350º for 60 to 75 minutes or until a long wooden pick inserted in middle of cake comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).

   6. Prepare frosting: Bring brown sugar, butter, and milk to a boil in a medium saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth. Stir gently 2 to 4 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake. Garnish with additional pecans if desired.