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Apple Cake with Caramel Topping

 Apple Cake with Caramel Topping
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
12-15 ServingsPrep: 25 min. Bake: 45 min. + cooling


  • 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
  • 1/3 cup packed brown sugar
  • 1/4 cup evaporated milk
  • 2 tablespoons butter


  • 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.

2 of 2

Apple Cake with Caramel Topping (continued)

Directions (continued)

  • 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.