Caramel Apple Cake

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Step 1

Preheat oven to 350°. Beat first 2 ingredients at medium speed with a heavy-duty electric stand mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition; stir in vanilla.

Step 2

Whisk together flour and next 4 ingredients in a medium bowl. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat just until blended after each addition. Spread batter in a greased (with shortening) and floured 9- x 2-inch round cake pan.

Step 3

Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean, shielding with aluminum foil after 35 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely.

Step 4

Bring ½ cup firmly packed light brown sugar, ¼ cup butter, ¼ cup heavy cream, and a pinch of table salt to a boil in a small saucepan over medium, stirring constantly. Boil, stirring constantly, 1 minute. Remove from heat, and stir in 1 Tbsp. apple brandy. Whisk in 1 Tbsp. powdered sugar; cool 15 minutes before serving.