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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Gooey Caramel Apple Cake with Caramel Topping Recipe

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This recipe for Gooey Caramel Apple Cake with Caramel Topping is from Lynden Christian Centennial Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. light brown sugar, firmly packed
1/2 c. vegetable oil
2 tsp. ground cinnamon
1T. vanilla
2 large eggs
1/4 c. milk
1 3/4 c. all purpose flour
1 T. baking powder
1/2 tsp. salt
2 medium tart apples, peeled, cored and coarsely chopped


CARAMEL TOPPING:

1/2 c. light brown sugar, packed
1/4 c. butter
1/4 c. heavy cream
1 tsp. vanilla
Directions:
Directions:
In a mixing bowl with electric mixer, beat together brown 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 batter into a greased 9 inch square pan. Bake at 350º 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 vanilla ice cream or whipped topping.
CARAMEL TOPPING:
Combine brown sugar, butter and cream in a heavy sauce pan over medium heat; bring to a boil. Reduce heat to a simmer; continue cooking and stirring for 5 minutes. Remove for heat and stir in vanilla. Pour caramel topping over hot apple cake.
Personal Notes:
Personal Notes:
I double both batter and topping to make a 9x13 pan.

 

 

 

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