Dutch Apple Cake with Caramel Glaze

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7 apples
3 cups unbleached all-purpose flour
1 tsp baking soda
1½ tsp ground cinnamon
1 tsp salt
½ tsp freshly grated nutmeg
3 eggs
1½ cups vegetable oil
1 cup packed brown sugar
1 cup granulated sugar
2½ tsp vanilla
1¼ cups chopped pecans
1 recipe caramel glaze


Preheat oven to 325 F. butter and flour a 13x9x2-inch baking pan; set aside. peel apples, quarter, core, and cut each quarter in half lengthwise, then crosswise (16 pieces from each apple).
In a medium bowl whisk together the flour, baking soda, cinnamon, salt, and nutmeg; set aside.
in a very large mixing bowl whisk eggs to combine. whisk in oil, sugars, and vanilla until well blended. Gradually whisk in the flout mixture just until well blended. fold apples and pecans into batter (batter will be thick and just coat apples) turn into prepared pan, spreading to edges of pan.
bake about 1 hour or until a toothpick inserted in the center of the cake comes out clean. remove from oven and cool on a wire rack while preparing glaze. spoon caramel glaze over warm cake.
Caramel Glaze in a medium skillet melt 6 tablespoons unsalted butter. add 1/3 cup packed dark brown sugar, 1/3 cup packed light brown sugar, 1/2 cup whipping cream, and a pinch of salt. cook and stir until blended over medium- low heat for 2 minutes. increase heat and boil 2 minutes or until dime-size bubbles cover the surface of the glaze. remove from heat and cool slightly until glaze begins to thicken, about 5 minutes. spoon over cake.

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