Moist Apple Dessert Cake With Caramel Icing 2011. Caramel Icing Ingredients: 1 stick of butter, softened 1/4 cup milk 1 cup brown sugar, firmly packed In a medium sized saucepan, combine the Remove cake to cool on a wire rack. Place pan in a 350 degree oven and bake for 35 to 45 minutes or until the center is done. Pour the cake batter into the pan.
Lightly spray a 9 x 13 baking dish with nonstick cooking spray. Note: This batter will be very stiff, if necessary, stir by hand. Fold in the diced apples, coconut and chopped pecans. Mix until all ingredients are well combined. Slowly add in the a purpose flour, baking soda, salt and vanilla extract.
In a large bowl, cream together the sugar, vegetable oil and eggs until creamy and smooth. Ingredients: 2 cups granulated sugar 1 1/2 cups vegetable oil 3 eggs 3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon vanilla extract 3 cups peeled and diced apples 1 cup shredded coconut 1 cup pecans, chopped Preheat oven to 350 degrees. You will want to dice down your peeled apples to about 1 to 1 1/2 in size, so that the cake bakes evenly. When it comes to making an apple dessert cake, this is my favorite recipe to use. This particular recipe was given to me years ago by my grandmother, who was a fabulous baker for many years. During the fall when apples are in season here on the east coast, I enjoy baking a variety of recipes that use fresh picked apples from our local orchard.
