Easy Caramel Apple Sticky Buns

This recipe combines two of my great autumn loves: caramel apples and sticky buns.
The beauty of using leftover pizza dough is you don't need to wait for a second rise. Your dough will have already done that. The "sticky" sauce comes together quickly, as does the filling. Assemble, bake, and in about an hour you could be eating these beauties fresh from the oven. These buns are best freshly baked. You can store them covered, up to a day, and reheat in the oven prior to serving.

Special equipment: 2 8-inch cake pans, food processor with grater attachment

Ingredients

serves Serves 16, active time 20 minutes, total time 1 hour and 15 minutes

• For the Caramel Sauce:
• 8 tablespoons unsalted butter, melted
• 1 cup light brown sugar, firmly packed
• 2 tablespoons whole milk
•  
• For the Buns:
• 3 tablespoons unsalted butter, melted
• 1/2 cup light brown sugar, firmly packed
• 2 tablespoons granulated sugar
• 1 teaspoon cinnamon
• 1 pound Granny Smith apples, peeled, cored, and cut into 2 inch wedges
• 1 1/2 pounds pizza dough

Procedures

1. Move oven rack to the center position and preheat oven to 350°F. Spray cake pans with non-stick cooking oil. Set aside.
   
2. For the caramel sauce: In a medium heavy bottomed saucepan melt butter over medium heat. Whisk in sugar. Once sugar has dissolved whisk in milk. Let mixture come to a light boil, stirring occasionally. Cook for 3 to 5 minutes until syrup thickens. Remove from heat and divide sauce between cake pans, tilt the pan as needed to coat the entire bottom of the pan.
   
3. For the buns: In a large bowl combine melted butter, sugars and cinnamon. Feed the apple pieces through a food processor fitted with the grater attachment. Add grated apple to bowl and stir to combine with butter mixture.
   
4. Roll the dough out into a 10- by 16- inch rectangle with the long side facing you. Spread apple filling on top of the dough leaving a 1/2- inch on the top edge. Roll the dough along the long side to form a 16-inch log. Use a serrated knife to cut 16 rounds from the dough. Place one round in the center of each cake pan and surround it with 7 rounds. Bake until buns are a deep golden brown, about 45 to 50 minutes.
   
5. Remove pans from oven and let cool for 10 minutes. Place a heatproof plate over platter over each pan and invert. Serve immediately.

Sticky Pumpkin Cake with Hard Cider Caramel

Special equipment

mixing bowls, whisk, aluminum cups or muffin pan, roasting pan or deep cake pan, saucepan, spatula

Ingredients

serves Makes 8-12 cakes, active time 20 minutes, total time 1 hour

• For the Cakes
• 2 eggs
• 1 1/2 teaspoon vanilla extract
• 1 tablespoon Crop Spiced Pumpkin Vodka (see note)
• 3/4 cup plus 2 tablespoons granulated sugar
• 1/2 cup plus 1 tablespoon unsalted butter, melted
• 1 cup all purpose flour
• Pinch salt
• 1 cup packed pumpkin puree
• 1/4-1/2 teaspoon pumpkin spice (see note above)
• 2 teaspoons baking soda
• 2 tablespoons boiling water (see note in recipe)
•  
• For the Caramel Sauce
• 1 1/3 cup sugar
• Generous pinch salt
• 1/4 cup water
• 1/2 cup hard cider (I used Woodchuck pumpkin)
• 1/2 cup heavy cream

Procedures

1. For the Cakes: Place a rack in center of oven and preheat oven to 350°F. Lightly grease 8 4-ounce aluminum cups or all 12 cups of a standard muffin tin, then place the cups in a large roasting pan or other baking vessel with ample room and sides that are at least 2 inches high. Set aside.
   
2. Place eggs, vanilla, and liquor in a medium mixing bowl and whisk together. Whisk in sugar, followed by butter, then flour and salt, fully incorporating each ingredient before adding the next. Whisk in the puree and spice. In separate small bowl, add boiling water to baking soda and stir gently to fully dissolve, then add to batter and whisk in immediately.
   Note: Bring at least 1/2 cup water to a boil, then measure 2 tablespoons into small mixing bowl containing baking soda. Water must be boiling so that it fully activates and dissolves the baking soda.
   
3. Divide batter evenly between prepared cups and add an inch of hot water to pan. Bake for 30 minutes, then rotate pan and add more water if necessary. Bake for another 20 minutes, then check for doneness with cake tester, skewer or paring knife inserted in center of a cake. If tester comes out clean, remove from oven and allow to cool slightly, then remove cups to a rack. If cakes are not done, continue to bake and check in 5 minute intervals.
   
4. For Caramel Sauce: Combine sugar and salt in medium saucepan and add water to moisten. Place over medium-high heat and cook until it begins to caramelize. Alternately move off and on the heat, swirling the pan gently, until caramel is a uniform amber color, somewhere between color of honey and maple syrup. With caramel off the heat, slowly pour in cider and cream, being careful as it will sputter. Return to heat, lowering it to medium-low, and allow to simmer, stirring occasionally, until all seized caramel is melted. Remove from saucepan to cool slightly.
   
5. To Serve: Gently loosen tops of cakes from cups with a paring knife, then turn out onto plates. If cakes are significantly domed, trim until flat enough to rest on plates upside down. Pour warm caramel sauce over warm cakes and serve immediately, with whipped cream or ice cream if desired.