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Caramel Apple Cake Recipe

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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

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Caramel Apple Cake Recipe

Prep: 25 min. Bake: 45 min. + cooling

Yield: 12-15 Servings

25 45 70

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

Directions

In a small bowl, combine the walnuts, brown sugar and coconut; set aside. In another bowl, combine the next six ingredients.
In a small bowl, whisk the eggs, milk, water and apples. Stir into dry ingredients just until moistened.
Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with nut mixture. Bake at 325° for 45-50 minutes or until a toothpick inserted near the center comes out clean.
Meanwhile, in a heavy saucepan, combine the topping ingredients; cook over medium heat until sugar is dissolved and the mixture has thickened slightly, about 8 minutes, stirring constantly.
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.

Nutritional Facts 1 serving (1 piece) equals 298 calories, 8 g fat (4 g saturated fat), 36 mg cholesterol, 353 mg sodium, 53 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Caramel Apple Cake in Country Woman May/June 1996, p33

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