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Moist Caramel Apple Cake

Moist Caramel Apple Cake recipe
photo by:kraft
Inspired by a childhood favorite, this recipe reinvents the caramel apple as a cake, with fresh, tangy chopped apples baked into a treat that’s a whole lot easier to eat.
time
prep:
15 min
total:
2 hr 15 min
servings
total:
16 servings
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posted:
9/12/2005
I loved this cake and will make it again.Will try it with spice cake next time.I also added a little cinnamon and nutmeg to apples,nice touch.
posted:
9/11/2005
Thyis cake was delicious, The whole family enjoyed the cake!
posted:
9/11/2005
HINT - After the cake cools in the pan for 20 minutes IMMEDIATELY transfer it to the serving plate or cake taker plate. DO NOT transfer it to a cooling rack. The cake is very moist and is bound to fall apart if you put it on a rack. It was delicious and everyone loved it!
posted:
9/11/2005
YAY SOO GOOD I will be making this for Thanksgiving and its so easy and cheap. This one is a keeper. :) Im also going to try it with chocolate cake mix. I will keep you posted.
posted:
9/10/2005
I thought it was a wonderful cake and very moist. The apple chunks were very nice in it and the caramel drizzle is to die for! I added a touch of cinnamon and nutmeg for additional flavor and sprinkled chopped pecans on top. This might also work well with a spice cake mix.
posted:
9/10/2005
The recipe sounded so good on paper I just had to try it and its definitely worth it! I made it last night and everybody loved it. Whole house was drooling over the smell! Definitely a keeper!
posted:
9/9/2005
Ended up throwing the cake away. Bland. Did not even make the carmel drizzle, because felt the cake was not worth the calories.
posted:
9/9/2005
This is an awesome cake. I also used the classic cream cheese frosting and drizzled the caramel over that. I will definitely make this again!
posted:
9/9/2005
This cake was not very sweet. Also, the apples made it almost two moist. It was very difficult to transfer from the wire rack to the cake plate. However, the caramel topping was fabulous and I will definitely be using it on other bundt cakes.
posted:
9/9/2005
To cut calories, I used sugarfree pudding and egg substitue. Also used only 1/4 cup of oil and 1/4 cup unsweetened applesauce. It was delicious.
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