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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.
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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
Date:Nov 1, 1985
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