Top off your day with some caramel!
Hi, everybody, I’m glad to finally be back to writing my article. Thanks to all the guys at the paper for picking out some of their favorite articles to run while I was out. By now most of you know that a 7-pound, 10-ounce Collyn Wayane Clements made it here on Thurday the 5th at 2:08 p.m. He’s great and I’m doing well.
Keeping up with a newborn and an almost 2-year-old Ian with lots of help from others still makes me use up a lot of energy. And even though I didn’t have any real cravings during my pregnancy I have got some now. I want fruit and sweets, like caramel apples or chocolate covered well… anything! I came across a great recipe for a caramel apple cake with a caramel topping and it satisfies all my cravings. It even has nuts in it. I hope it satisfies your cravings too.
Caramel Apple Cake with Caramel Topping
For the Cake:
2 and one half cups sugar
1 and one half cups vegetable oil
3 cups cake flour
2 tsp vanilla
1 cup chopped walnuts or pecans (even almonds are great in it)
2 and one half cups diced apples, granny smiths or fuji
Pre-heat oven to 350 degrees. Cream together sugar, eggs, and oil. Add flour; mix together until well blended. Add vanilla, nuts, and diced apples. Spread into a lightly greased and floured 13X9-inch baking dish; bake for 45 to 60 minutes. Cake is done when toothpick inserted in center comes out clean. When cake is done, punch holes in the cake with a knife and pour topping over.
For the Topping:
3 sticks of real butter
2 cups brown sugar
one fourth cup milk
Heat all ingredients together over medium heat. Bring to a boil, stirring constantly. Let boil for about 2 minutes. Pour over warm cake.
Serve with a tall glass of ice cold milk or you favorite cup of coffee and enjoy.
Until next time…..have fun in the kitchen, experiment and indulge your cravings.