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Caramel apple cake.

Pour hot caramel over warm cake. 1 cup firmly packed brown sugar 1/2 cup salad oil 2 teaspoons ground cinnamon 1 tablespoon vanilla 2 large eggs 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 2 medium-size tart apples, cored anc coarsely chopped Caramel topping (recipe follows)

With an electric mixer, beat together the sugar, oil, cinnamon, and vanilla. Add eggs, one at a time, beating well after each. Mix in flour, baking powder, and salt, just until blended; stir in apples. Pour into a greased 9-inch square pan. Bake at 350[deg.] until cake springs back when touched in the center, 30 to 40 minutes. Pierce all over surface of hot cake with a fork; pour caramel over cake. Serve warm or at room temperature. Makes 9 to 12 servings.--Mrs. Barbara Keenan, Fort Morgan, Colo.

Caramel topping. In a 1- to 2-quart pan, bring to boiling 1/2 cup firmly packed brown sugar, 1/4 cup (1/8 lb.) butter of margarine, and 1/4 cup whipping cream. Simmer, stirring, for 5 minutes. Remove from heat; stir in 1 teaspoon vanilla. Use hot or warm.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Publication:Sunset
Date:Nov 1, 1985
Words:191
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