apple crisp cake w/ caramel sauce |
topping |
1/2 c all-purpose flour |
1/2 c rolled oats |
1/4 c packed brown sugar |
1/2 c butter |
cake |
1 pkg yellow cake mix |
1 c water |
1/2 c butter -- softened |
1 tsp cinnamon |
3 eggs |
2 c thinly sliced peeled apples |
sauce |
1 1/2 c caramel topping |
1/2 c pecans -- chopped |
heat oven to 350. |
generously grease and flour 13 x 9 inch pan. lightly spoon flour into |
a measuring cup; level off. in small bowl, combine flour oats and |
brown sugar; mix well. with fork, cut in 1/2 cup butter until mix |
resembles coarse crumbs. set aside. |
in large bowl, combine all cake ingredients except apples; beat at |
low speed until moistened. beat 2 mins at high. pour batter into pan. |
arrange apple slices over top of batter. sprinkle with topping. |
bake at 350 for 38-43 mins. or until deep golden brown. cool 5 |
minutes before serving. |
in small saucepan, combine sauce ingredients. cook over medium heat |
until warm, stirring constantly. serve warm sauce over cake. |
