MANGIA BENE PASTA PETsMART
Stonewall Kitchen, LLC
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CARAMEL-APPLE COFFEE CAKE
Makes 2 (8-inch) round coffee cakes
CAKE:
2 cups sugar
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1 cup vegetable oil
3 eggs, lightly beaten
2 teaspoons vanilla extract
3 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3 cups apples, peeled and finely chopped
1 cup pecans, chopped and toasted
Caramel Apple Butter icon
CARAMEL TOPPING:
2 (14-ounce) cans sweetened condensed milk
1/2 cup brown sugar
1/2 cup butter
1 teaspoon vanilla extract
1-1/2 cups pecans, chopped and toasted
TO MAKE CAKE:
Preheat oven to 350-degrees F.
Grease 2 (8-inch) round baking pans.
In a large bowl, combine sugar, oil, eggs, and vanilla.
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Add flour, cinnamon, baking soda, and salt.
Stir until just blended. Batter will be stiff.
Fold in apples and pecans.
Divide batter evenly between prepared baking pans.
Bake 45-50 minutes until tester inserted in center comes out clean.
Allow to cool 10 minutes then remove from baking pans.
Transfer to wire racks and allow to cool 20-30 minutes.
Caramel Butterscotch Sauce icon
TO MAKE CARAMEL TOPPING:
Place all ingredients, except pecans, in a saucepan.
Bring to a boil over medium-low heat, stirring constantly.
Cook 3-5 minutes until mixture has a pudding-like thickness.
Remove from heat.
Spoon warm Caramel Topping evenly over coffeecakes.
Sprinkle with 1-1/2 cups pecans.
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