Nothing complements the flavor of your favorite apple than the sweet flavor of caramel.
One bite into a Honeycrisp, Granny Smith, or Gala apple with a drizzle of homemade caramel can be just what the doctor ordered. That’s what the old saying “an apple a day…” means, right?
Longtime Creative Arts contestant and blue-ribbon winner Sue Rainey takes that wonderful mix of flavor and bakes a truly scrumptious cake and tops it with a fantastic caramel and Texas pecan topping.
Sue recommends using McIntosh apples for the cake recipe, but notes a favorite baking apple may be substituted if desired.
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Caramel-Apple Pecan Cake with Caramel-Pecan Topping
Sue Rainey – Pottsboro, TX
1st Place – 2012 Cake Baking
2 1/2 c. sugar
1 1/2 c. vegetable oil
3 c. all-purpose flour
2 tsp. vanilla
2 c. chopped pecans, toasted
2 1/2 c. diced shredded apples
Preheat oven to 350°. Cream together sugar, eggs and oil. Add flour; mix together until well blended. Add vanilla, nuts and apples. Spread into lightly greased and floured 13×9-inch baking dish; bake for 45-60 minutes. Cake is done when cake tester inserted in center comes out clean. When cake is done, prick holes in cake with meat fork and pour topping over cake.
Caramel-Pecan Topping Ingredients
1 1/2 c. butter
2 c. brown sugar
1/4 c. milk
1/2 tsp. vanilla
1 c. chopped pecans, toasted
Heat butter, sugar and milk over medium heat. Bring to boil, stirring constantly. Let boil for 2 minutes. Ad vanilla and stir in pecans. Pour over warm cake.
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