Caramel apple cake
Adapted from Grazing by Julie van Rosendaal (my notes in parenthesis)
2 1/2 c. flour
2 c. sugar
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 can evaporated milk
2 large eggs
3 apples, peeled, cored and chopped (she called for 2)
1/3 c. packed brown sugar
1/2 c. shredded coconut
1/2 c. chopped pecans (I also left this out, because Ernie just had the bone graft in his mouth)
caramel ice cream topping (the original recipe called for caramels)
Preheat oven to 350. In a large bowl, combine the flour, sugar, baking soda, baking powder and salt. In a small bowl, stir together 1 c. evaporated milk and the eggs. Add to the dry ingredients along with the apples and stir until just blended.
Spread batter into a 9x13 pan that has been sprayed with non-stick spray. Sprinkle with brown sugar, coconut and pecans. Bake for 40-35 minutes, until golden and springy to the touch. If the top is browning too quickly, cover it loosely with a piece of tin foil.
If you were going to use the caramels, here's the step where you'd unwrap 20 caramels, and then melt them in a saucepan with about 1/2 c. of evaporated milk.
Or you can do like I did, and just use the squeezable caramel ice cream topping. Squeeze evenly over cake (as much or as little as you like), as soon as it comes out of the oven. Cool completely in the pan on a wire rack.
2 1/2 c. flour
2 c. sugar
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 can evaporated milk
2 large eggs
3 apples, peeled, cored and chopped (she called for 2)
1/3 c. packed brown sugar
1/2 c. shredded coconut
1/2 c. chopped pecans (I also left this out, because Ernie just had the bone graft in his mouth)
caramel ice cream topping (the original recipe called for caramels)
Preheat oven to 350. In a large bowl, combine the flour, sugar, baking soda, baking powder and salt. In a small bowl, stir together 1 c. evaporated milk and the eggs. Add to the dry ingredients along with the apples and stir until just blended.
Spread batter into a 9x13 pan that has been sprayed with non-stick spray. Sprinkle with brown sugar, coconut and pecans. Bake for 40-35 minutes, until golden and springy to the touch. If the top is browning too quickly, cover it loosely with a piece of tin foil.
If you were going to use the caramels, here's the step where you'd unwrap 20 caramels, and then melt them in a saucepan with about 1/2 c. of evaporated milk.
Or you can do like I did, and just use the squeezable caramel ice cream topping. Squeeze evenly over cake (as much or as little as you like), as soon as it comes out of the oven. Cool completely in the pan on a wire rack.
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