Caramel Sauce Method: In a small sauce pot, bring water and sugar to a boil, swirling pan occasionally until the mixture has reduced and turned a deep amber color, about 8 to 10 minutes. Remove from heat and slowly add cream while whisking (the liquid will bubble vigorously). Return to medium heat and reduce, stirring occasionally until smooth and thick, roughly 3 minutes. Remove from heat and mix in butter and salt. Use immediately or cool and reserve for later use.
- 1 cup Water
- 1 cup Sugar
- 1 cup Heavy Cream
- 1 1/2 sticks (6 ounces) Butter (unsalted)
- 2 teaspoons Kosher Salt
Stabilize you Kamado Joe to 350°F. Heat 2 Tbsp melted butter in a large skillet over medium heat.
Add apples and sprinkle with 4 tablespoons of sugar. Cook for 10-12 minutes, tossing occasionally until apples are golden brown.
Butter and flour 12-inch diameter cake pan. Arrange half of the apples in the bottom of the prepared cake pan so most of it is covered and reserve the other half for later use.
Place deflector shields in for an indirect cook and set grill grates on the top position of the Divide and Conquer system.
Whisk baking powder, salt, lemon zest, 2 ½ cups flour, and remaining sugar in a large bowl.
Whisk in eggs and remaining melted butter until smooth.
Pour half of batter over apples in cake pan. Top with remaining apples, then pour remaining batter over.
Bake cake for 45 minutes or until top is golden and a tester inserted into the center comes out clean.
Allow the cake to cool at room temp for 10 minutes, then cool in refrigeration for at least 30 minutes before turning out.
Sauce entire cake or slice and sauce.