Caramel Apple Sticky Cake
Prep time:
Baking time:
Makes:
about 12 servings
Freezing:
excellent
Ingredients:
2½ cups
(625 mL)
Five Roses® All Purpose Flour
2 cups
(500 mL)
sugar
2 tsp
(10 mL)
salt
1½ tsp
(7 mL)
baking soda
½ tsp
(2 mL)
baking powder
1¼ cups
(300 mL)
undiluted evaporated milk, divided
⅓ cup
(75 mL)
water
2
eggs, slightly beaten
2 cups
(500 mL)
peeled, cored and chopped apples
⅓ cup
(75 mL)
brown sugar, packed
1 cup
(250 mL)
flaked coconut
½ cup
(125 mL)
nuts, chopped
20
vanilla caramels
Directions:
- Combine flour, sugar, salt, baking soda and baking powder in large bowl.
- Combine ½ cup (125 mL) of the evaporated milk, water, eggs and apples in medium bowl.
- Stir into dry ingredients. Mix well.
- Spread batter into greased 13" x 9" (33 x 23 cm) cake pan.
- Sprinkle brown sugar then coconut and nuts over top.
- Bake at 350°F (180°C) for 40 to 50 minutes, or until done. Cover loosely with aluminum foil if topping is becoming too brown.
- Meanwhile, combine remaining ¾ cup (175 mL) evaporated milk and caramels in small saucepan.
- Cook and stir over low heat until mixture is smoothly combined.
- Pour evenly over hot cake. Cool completely before serving.