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Sunday, February 3, 2013

Caramel Apple Cake

This recipe is adapted from Paula Deen's "The Lady and Sons" cookbook, and it is a tried and true dessert for a potluck, get-together, or after-dinner treat!  Apple cake is delicious, but the caramel makes it so rich and gives it warm, gooey goodness.


Apple Cake
2 1/2 cups sugar
3 eggs
1 1/2 cups vegetable oil
3 cups all-purpose flour
2 teaspoons vanilla
1 cup chopped walnuts (we omitted)
2 1/2 cups apples, canned or fresh (diced)

 Caramel Topping
  3 sticks of butter
  2 cups of brown sugar
1/4 cup of milk
(This is the full topping recipe.  When we made this cake, we cut the topping recipe in half so there would not be so much sugar and butter, and it turned out fine.  It depends on your taste!)  


Apple Cake
Preheat oven 350 degrees.  
Cream together sugar, eggs, and oil.  
Add flour; mix together until well blended.  
Add vanilla, nuts, and diced apples.  
Spread into a lightly greased and floured 13 x 9-inch baking dish; bake for 45 to 60 minutes.  Cake is done when toothpick inserted in center comes out clean.  
When cake is done, punch holes in it with a knife and pour topping over. 

Caramel Topping
Heat all topping ingredients together over medium heat.  Bring to a boil, stirring constantly.  Let boil for about 2 minutes.  Pour over warm cake. 

Happy munching!

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