Caramel Apple Cake


This recipe was shared with us by our own Brenda Alreck, who works in the greenhouse and market, and often helps with CSA distribution. It’s a great way to use some of those apples you’ll be picking this weekend.
Prep time: 20 minutes
Bake time: 1 1/2 hours
Servings: 12-16
Ingredients:
1 1/2  cups Vegetable oil
1 1/2 cups Sugar
1/2 cup packed Brown sugar
3 Eggs
3 cups all-purpose Flour
2 teaspoons ground Cinnamon
1/2 teaspoon ground Nutmeg
1 teaspoon Baking soda
1/2 teaspoon Salt
3 1/2 cups diced peeled Apples
1 cup chopped Walnuts
2 teaspoons Vanilla extract
Caramel Icing:
1/2 cup packed Brown sugar
1/3 cup light Cream
1/4 cup Butter or Margarine
Dash Salt
1 cup Powdered Sugar
Chopped Walnuts, optional
Directions:
1. In a mixing bowl, combine oil and sugars. Add eggs, one at a time, beating well after each addition.
2. Combine dry ingredients; add to batter and stir well.
3. Fold in apples, walnuts and vanilla. Pour into a greased and floured 10-inch tube pan.
4. Bake at 325 degrees for 1 1/2 hours or until cake tests done.
5. Cool in pan 10 minutes; remove to a wire rack to cool completely.
6. In the top of a double boiler over simmering water, heat brown sugar, cream, butter and salt until sugar is dissolved.
7. Cool to room temperature. Beat in powdered sugar until smooth; drizzle over cake.
8. Sprinkle with nuts if desired.

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