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mardi 17 février 2015

Caramel Apple Cake




3 cups flour ( serves 12 ) 
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 cup packed light brown sugar
1 cup castor sugar
¾ cup vegetable oil
2 eggs
1 tsp vanilla essence
4 cups chopped Granny Smith apples (3 to 4 large apples)

GLAZE:
½ cup butter
1 cup packed light brown sugar
¼ cup milk

Combine the flour, baking soda, salt, cinnamon and nutmeg in a bowl; set aside. Beat the brown sugar, castor sugar, oil, eggs and vanilla in a mixing bowl. Add the flour mixture to the sugar mixture and beat until well blended; mixture will be very thick. Fold in the apples. Pour into a greased and floured tube pan (bundt). Bake in a pre-heated 180*C/350*F oven for 1 hour, or until a wooden pick inserted in the centre comes out clean. Cool on a wire rack, then invert onto a serving plate.

For the glaze combine the butter, brown sugar and milk in a saucepan. Bring to a boil, reduce the heat and simmer for 2 minutes and 30 seconds. Pour the hot glaze over the cooled cake. You may also bake this cake in a 9 X 13 inch rectangular cake pan, in which case the cooking time will only be about 45 minutes.



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