Cinnamon caramel cake

It's thunder-storming outside which means the other 2/4 children will be hauling it to our bedroom any minute to lay in between us and flail in their sleep. Instead of going to sleep like a responsible adult, I'm just going to play on the interwebs and anticipate the inevitable. 

So...I made this a few weeks ago and have been meaning to share it on here ever since. In honor of Cinco de Mayo, I made my own twist on a traditional Mexican Cake. The results were glorious. (Or "gloriouso" in Spanish.) 

First, the cake.  


I used a box of yellow cake mix, then employed the trick to make it denser and richer as follows :

1. Replace water with milk. 2. Replace oil with butter and double the amount. 3. Add an egg.  

i also added a generous dose of cinnamon (1-2 tablespoons). It was muy bueno all by itself, but, of course, I had to fiddle with it.  


Next stop: homemade dulce de leche.  



Prepare this first to give it time to cool. Take two cans of sweetened condensed milk, remove the labels, then boil for at least an hour. Poke holes in the beautiful cake you just made to give room for this amazingness to seep into the cake. Pour and smooth the caramel.  


Finally, dress it up.  



I made a homemade whipped cream with vanilla and bourbon to dress this beauty up a bit. If you have a stand mixer, homemade whipped cream is a breeze. Take a pint of heavy whipping cream and slowly start beating it with the whisk attachment, gradually increasing speed. As the mixture thickens, gradually add extracts (I used about 1 tsp. Vanilla and 1 Tbsp. Bourbon) and sugar (1/4-1/2 cup). Beat until desired consistency is reached.  

Spread that fluffy goodness all over the warm cinnamon caramel deliciousness and top with tart apples and a light dusting of cinnamon.