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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Meet the Cook: A wonderful harvest of apples that we picked up at a local orchard one year inspired me to adjust a recipe I'd seen and come up with this moist cake. After we were married, I learned through trial and error (at times, lots of those!) to cook for my husband. Today, he and I have two grown children. -Paulette Reyenga, Brantford, Ontario Ingredients:
1/2 cup chopped walnuts |
1/3 cup packed brown sugar |
1 cup flaked coconut |
2-1/2 cups king arthur unbleached all-purpose flour |
1-1/2 cups sugar |
1-1/2 teaspoons baking soda |
1 teaspoon salt |
1/2 teaspoon baking powder |
1/4 teaspoon ground cinnamon |
2 eggs |
1/2 cup evaporated milk |
1/2 cup water |
2 cups finely shredded peeled apples |
caramel topping: |
1/3 cup packed brown sugar |
1/4 cup evaporated milk |
2 tablespoons butter |
Directions:
1. In a small bowl, combine the walnuts, brown sugar and coconut; set aside. In another bowl, combine the next six ingredients.
2. In a small bowl, whisk the eggs, milk, water and apples. Stir into dry ingredients just until moistened.
3. Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with nut mixture. Bake at 325° for 45-50 minutes or until a toothpick inserted near the center comes out clean.
4. Meanwhile, in a heavy saucepan, combine the topping ingredients; cook over medium heat until sugar is dissolved and the mixture has thickened slightly, about 8 minutes, stirring constantly.
5. Poke holes with a fork in top of the hot cake; immediately spoon topping over cake. Cool completely on a wire rack. Yield: 12-15 servings.
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