Apple Cake with Caramel Topping Recipe

5 3 4
Apple Cake with Caramel Topping Recipe
Apple Cake with Caramel Topping Recipe photo by Taste of Home
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Apple Cake with Caramel Topping Recipe

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5 3 4
Publisher Photo
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
MAKES:
12-15 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min. + cooling
MAKES:
12-15 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min. + cooling

Ingredients

  • 1/2 cup chopped walnuts
  • 1/3 cup packed brown sugar
  • 1 cup sweetened shredded 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.
Originally published as Caramel Apple Cake in Country Woman May/June 1996, p33

Nutritional Facts

1 piece: 298 calories, 8g fat (4g saturated fat), 36mg cholesterol, 353mg sodium, 53g carbohydrate (35g sugars, 2g fiber), 5g protein.

  • 1/2 cup chopped walnuts
  • 1/3 cup packed brown sugar
  • 1 cup sweetened shredded 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
  1. In a small bowl, combine the walnuts, brown sugar and coconut; set aside. In another bowl, combine the next six ingredients.
  2. In a small bowl, whisk the eggs, milk, water and apples. Stir into dry ingredients just until moistened.
  3. 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.
  4. 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.
  5. 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.
Originally published as Caramel Apple Cake in Country Woman May/June 1996, p33

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Reviews forApple Cake with Caramel Topping

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Gramma Amy User ID: 6989823 218557
Reviewed Jan. 22, 2015

"easy to make, the grated apples make the cake moist and flavorful. I chose to add a tsp of vanilla for more flavor. The topping infused the cake with moist sweet flavor. I did not have coconut, so used more nuts. I look forward to trying it with the added coconut. Nice breakfast coffee cake or dessert."

MY REVIEW
lahood256 User ID: 3468993 23362
Reviewed Nov. 2, 2009

"I made it as a ring cake and put the "topping in the bottom of the pan". It was an awesome halloween party dessert. Very moist."

MY REVIEW
Mimosa2 User ID: 1067475 9704
Reviewed Mar. 8, 2008

"This cake doesn't have any shortening in the batter - is this correct?"

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