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!
Ingredients:
- 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
Preparation:
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
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