| Caramel-Apple Coffee Cake |
Makes 2 (8-inch) round coffee cakes
| Mangia Bene Pasta |
| Chi mangia bene, vive bene Who eats well, lives well |
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Cake:
2 cups sugar
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 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
2 cups sugar
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 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 the cake:
Preheat oven to 350-degrees F.
Grease 2 (8-inch) round baking pans.
In a large bowl, combine sugar, oil, eggs, and vanilla.
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.
To make the 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.
Preheat oven to 350-degrees F.
Grease 2 (8-inch) round baking pans.
In a large bowl, combine sugar, oil, eggs, and vanilla.
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.
To make the 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.
