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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:
9/20/2005
I made this cake Saturday for a Sunday afternoon party I was having. It was fantastic - the cake COMPLETELY stole the show. My family and friends loved it. I did add a teaspoon of cinnamon and I also let my caramel cool for about 15 minutes before I poured over the cake. By doing this - it didn't soak into the cake as much. Love it - love it - love it!
posted:
9/20/2005
I made this cake Sunday. It's gone!!! My family and friends absolutely loved it. Highly recommend it. I'm making it for our bake sale at work. I'm sure it will be a huge hit.
posted:
9/20/2005
I'd add 1 more apple.......really yummy!
posted:
9/20/2005
Had family and friends over for dinner and all absolutely loved it! Many requests for the recipe, so I printed out a couple and then thought just turn them on to your great website!
posted:
9/20/2005
Wonderful and very easy. Instead of wrapped caramels, I used the kind of sauce you would use over ice cream, and just add to the slice of cake with cool whip before serving.
posted:
9/20/2005
Great recipe. I made this cake about two weeks ago and the cake was a hit. There were no leftovers. Instead of using the caramels, I bought a caramel sauce by the apples in the produce section. Warmed it up in the micro and put it on indiv. pieces as they wish. This time of year it's available.
posted:
9/20/2005
I made this cake 2 weeks ago for the first time. I wasn't sure how it would be and was skeptical about letting the guys at work taste it. I brought a slice to my female coworker and now, the cake is a hit all over the office. We love it!!!!!!!!!!!!!
posted:
9/20/2005
I used Delicious apples because I don't like the Granny Smith apples. The Delicious applies were so big it only took two apples chopped up. The secret to the caramel is to make sure you let it sit long enough to thicken. I put it in the fridge and kept checking it. Giving it time to thicken will ensure it stays on the cake. My husband told me if I ever make a cake again to make sure it's this one.
posted:
9/19/2005
The only thing I would do differently would be to use a little less caramels for I like things a little less sweet.
posted:
9/19/2005
Cake was very easy to make, moist, no problem getting out of pan. But --- caramel topping did not stay on cake (I only used 2 tablespoons of milk). I was constantly cleaning up carmel from the cake plate or counter. Next time I will add a little of confectioners sugar to glaze.
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