
Well, you mostly know I don't sew much from having read my previous blogs, and now I must confess I don't bake either! EXCEPT today, I made an apple caramel cake from scratch (even more amazing) and here is a picture of what it might have looked like if I had my camera, which I left in North Carolina, even though I am embarking on a trip to Ireland this coming week. Must find a camera somewhere. But, that's neither here nor there, I did make the cake and it is amazingly beautiful (though not like this picture) and here is the recipe which I borrowed from Paula Deen. I think that's only fair that I give her the credit, even though I baked it! Not that anyone's ever mistaken me for Paula Deen, although we were born within a few months of each other, and also within a few miles of each other. Do you think she cares??? I don't look anything like her, happy to say she's a little heavier, but also am not nearly as rich as she has become. okay, okay, here's the recipe, and if I can do it -- believe me you can do it too!
Caramel Apple Cake with Caramel Topping
2 1/2 cups sugar, 3 eggs
1 1/2 cuts vegetable oil, 3 cups all-purpose flour
2 tsps. vanilla, 1 cup chopped nuts (walnuts or pecans),
2 1/2 cups diced apple
Preheat oven to 350 degrees. Cream together sugar, eggs, and oil. Add flour, mix together until well blended. Add vanilla, nuts and apples. Spread into a lightly greased and floured 13 x 9 inch baking dish, and bake for 45 to 60 minutes. Cake is done when toothpick inserted in center comes out clean. When cake is done, punch holes in it with a knife and pour topping over.
Caramel Topping
3/4 pound (3 sticks) butter
1/4 cup milk
2 cups brown sugar
Heat all ingredients together over medium heat. Bring to boil, stirring constantly. Let boil for about 2 minutes, pour over warm cake.
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