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Recipe Name: Apple Cake With Caramel Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Desserts Comments:
Preparation Time:
Number of Servings: 12

1 1/2 Cup(s) Wesson Oil, don't use any
other oil
2 Cup(s) Sugar
3 Eggs
3 Cup(s) All-Purpose Flour
1 Teaspoon(s) Baking soda
1/2 Teaspoon(s) Salt
1/2 Teaspoon(s) Nutmeg
2 Teaspoon(s) Cinnamon
3 Cup(s) Granny Smith apples -
unpeeled coarsely
1 Cup(s) Chopped walnuts
2 Teaspoon(s) Vanilla
8 Ounce(s) Butter, cut into pieces
2 Cup(s) Light Brown Sugar
1 Cup(s) Heavy cream
Preheat oven to 325F. Butter and flour a 10" Bundt pan. Using an
electric mixer, blend together the oil and sugar in a large bowl. Add
eggs, one at a time, beating well with each addition. Sift flour,
soda, salt, nutmeg, and cinnamon into the egg mixture, beating
thoroughly. The batter will be very stiff. Fold the apples and walnuts
into the batter with a spatula. Stir in the vanilla. Spoon the batter
into the prepared pan. Bake for 1 1/4 hours or until a toothpick comes
out clean. Place on a rack and let cool for about 1 hour. To make the
caramel sauce: Melt the butter in a heavy-bottomed saucepan set over
medium heat. Stir in the brown sugar. When the sugar dissolves, add
the cream, whisking to form an emulsion. To unmold the cake, run a
knife around the edges of the pan and gently turn out the cake onto a
plate. Pour about 1/2 of the caramel sauce over the cake to form a
glaze. Serve immediately with a little of the sauce spooned over each
slice. NOTES : As good left over as it is warm from the oven. Caramel
sauce may be reheated. Recipe by: Donna Katzl of Cafe for All
Seasons, SF Chronicle Posted to bbq-digest by Bill Ackerman
<> on Jan 20, 1999, converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 558
Calories From Fat: 287
Total Fat: 33g
Cholesterol: 114.3mg
Sodium: 289.5mg
Potassium: 172.4mg
Carbohydrates: 60.5g
Fiber: 2.4g
Sugar: 33.9g
Protein: 7.6g

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