Warm Caramel Apple Cake
Source of Recipe
Willie Crawford's Soul Food Recipes Newsletter
List of Ingredients
Cake
1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
1/2 cup chopped pecans
2 large cooking apples, peeled, cored and thinly sliced (about 2
1/3 cups)
1 box Betty Crocker� SuperMoist� yellow cake mix
1/3 cup vegetable oil
3 eggs
1/4 teaspoon apple pie spice
Topping
2/3 cup Betty Crocker� Whipped fluffy white frosting (from
12-oz container)
1/2 cup frozen (thawed) whipped topping
Caramel topping, if desired
Recipe
1. Heat oven to 350�F. In 1-quart heavy saucepan, cook butter,
whipping cream and brown sugar over low heat, stirring
occasionally, just until butter is melted. Pour into 13x9-inch
pan. Sprinkle with pecans; top with sliced apples.
2. In large bowl, beat cake mix, water, oil, eggs and apple pie
spice with electric mixer on low speed until moistened. Beat on
medium speed 2 minutes. Carefully spoon batter over apple
mixture.
3. Bake 40 to 45 minutes or until toothpick inserted near center
comes out clean. Cool in pan 10 minutes. Loosen sides of cake
from pan. Place heatproof serving platter upside down on pan;
carefully turn platter and pan over. Let pan remain over cake
about 1 minute so caramel can drizzle over cake. Remove pan.
4. In small bowl, mix frosting and whipped topping. Serve warm
cake topped with frosting mixture and drizzled with caramel
topping.
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