Friday, January 13, 2012

Apple Cake With Caramel Cream Cheese Frosting

This recipe was inspired by a delicious cake passed down from one of my grandmother’s aunt. I love apple in desserts and this is one of my favorites. It’s been years since I’ve made it but definitely won’t wait so long in the future. The frosting is a variation of the one I use for these cupcakes. Caramel and apples are a classic combination. Enjoy!

Apple Cake With Caramel Cream Cheese Frosting
1 1/2 cups vegetable oil
1 cup granulated sugar
1 cup brown sugar
3 eggs
2 tsp. vanilla extract
3 cups all-purpose flour
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
3 apples, cut into cubes
1 cup chopped pecans
Caramel Cream Cheese Frosting

1. Beat oil and sugars with mixer. Add in eggs, 1 at a time, beating until blended after each addition. Add in vanilla. Combine flour and next 3 ingredients; gradually add to sugar mixture, beating until blended. Add in apples and pecans. Pour batter into a lightly greased half-sheet pan or a 13- x 9-inch baking pan.
2. Bake at 350° for 30 minutes or until done. (Note: If baked in a 13- x 9-inch pan, it will take longer.) Cool completely; spread with frosting.

Caramel Cream Cheese Frosting:
15 caramels
3 Tbsp. milk
1 (8-oz.) block cream cheese, softened
1/2 cup butter, softened
1 (16-oz.) box powdered sugar
3 tsp. milk

1. Unwrap caramels, and place in a microwave-safe bowl. Stir in 3 Tbsp. milk. Microwave on HIGH for 90 seconds, stirring at 30-second intervals, or until melted.
2. Beat cream cheese and butter with a mixer until fluffy. Beat in powdered sugar and caramel mixture; add in up to additional 3 tsp. milk, 1 tsp. at a time, if needed to achieve spreading consistency.

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