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Sunday, September 25, 2011

Caramel Apple Cake

CARAMEL APPLE CAKE
This warm apple cake is rich and comforting, perfect for fall! 


Ingredients:
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3 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 1/2 cups flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla
½ teaspoon cinnamon

¼ teaspoon nutmeg
2 apple - peeled, cored, and chopped
1 cup shredded coconut
1 cup chopped pecans
  
Caramel Sauce:
1/4 cup butter
1/2 cup packed brown sugar
1/3 cup heavy cream
1 teaspoon vanilla

Directions:
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Preheat oven to 350 degrees F.  Generously grease and flour a bundt pan.
 

In larger mixing bowl blend eggs, oil, sugar, vanilla, salt, spices, and baking powder until creamy. Add flour, a little at a time. Blend well. Batter will be stiff. Fold in apples, coconut, and nuts.
 

Pour into prepared pan. Bake in preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean. Let cool 30 minutes in the pan, then remove.  Poke holes all over the top of the cake, with the tines of a meat fork, or other long thin fork tines. 

Caramel Sauce: Melt butter, sugar, and milk in saucepan over medium heat. Bring to boil for 3 minutes. Remove from the heat, stir in vanilla until bubbles calm down.  Allow to sit for 5 minutes, and then gently spoon the caramel over the cake.  Serve warm or room temperature. 



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