Caramel Apple Cake
Country Woman
- try a FREE ISSUE today!
Meet the Cook: A wonderful harvest of apples that we picked up at a local orchard one year inspired me to adjust a recipe I'd seen and come up with this moist cake.
After we were married, I learned through trial and error (at times, lots of those!) to cook for my husband. Today, he and I have two grown children.
-Paulette Reyenga, Brantford, Ontario
SERVINGS: 12-15
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 25 min. Bake: 45 min. + cooling
Ingredients:
- 1/2 cup chopped walnuts
- 1/3 cup packed brown sugar
- 1 cup flaked coconut
- 2-1/2 cups all-purpose flour
- 1-1/2 cups sugar
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 2 eggs
- 1/2 cup evaporated milk
- 1/2 cup water
- 2 cups finely shredded peeled apples
- CARAMEL TOPPING:
- 1/3 cup packed brown sugar
- 1/4 cup evaporated milk
- 2 tablespoons butter or margarine
Directions:
Combine walnuts, brown sugar and coconut; set aside. In a mixing bowl, combine the next six ingredients. In a small bowl, combine eggs, milk, water and apples; add to flour mixture. Mix well. Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with nut mixture. Bake at 325° for 45-50 minutes or until a wooden pick inserted near the center comes out clean.
Meanwhile, in a heavy saucepan, combine the topping ingredients; cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture has thickened slightly, about 8 minutes. Poke holes with a fork in top of the hot cake; immediately spoon topping over cake. Cool completely on a wire rack. Yield: 12-15 servings.