Friday, February 11, 2011

Caramel Apple Cake

This is the dessert I made today for the co-op. I didn't realize we didn't have eggs or butter until after i started making it. Luckily, I was able to borrow a stick of butter and 2 eggs, but I doubles the recipe so I was 2 eggs short. It still turned out fine. I baked it in a 9x13, and it definitely needed at least 40 min to bake. I think the middle was still a little doughy, but the edges would have burned if I left it in longer and I had to rush to get to track! Everyone loved it though, and I must say it was quite delicious! Definitely make this if you have a couple apples that are past their prime - we have many!


  • 1 cup light brown sugar, firmly packed
  • 1/2 cup vegetable oil
  • 2 teaspoons ground cinnamon
  • 1 tablespoon vanilla
  • 2 large eggs
  • 1/4 cup milk
  • 1 3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 medium tart apples, peeled, cored and coarsely chopped
  • Caramel Topping, heated


In a mixing bowl with electric mixer, beat together sugar, oil, cinnamon, and vanilla. Add eggs one at a time, beating well after each addition. Mix in the milk, flour, baking powder, and salt, stirring just until blended. Stir in apples.
Pour apple cake batter into a greased 9-inch square pan. Bake at 350° until cake springs back when touched lightly in the center, about 30 to 40 minutes. With a fork, pierce cake all over. Pour hot caramel topping over cake. Serve warm or at room temperature with a dollop of sweetened whipped cream or whipped topping.
Caramel Topping 
  • 1/2 cup light brown sugar, packed
  • 1/4 cup butter
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla
Combine brown sugar, butter, and cream in a heavy saucepan over medium heat; bring to a boil. Reduce heat to a simmer; continue cooking and stirring for 5 minutes. Remove from heat and stir in vanilla. Pour caramel topping over hot apple cake.

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