Wednesday, October 6, 2010

Warm Caramel Apple Cake Gluten Free Cake Recipe

Next up for the fall harvest is a Warm Caramel Apple cake using the gluten free yellow mix.  Easy simple alterations to make something ordinary into something Extraordinary. Lately I have been focusing on the Fall.  Its Apple Harvest time and I'm thinking of Caramel Apples.  What could be a better use for those last two Granny Smith apples than a Warm Caramel Apple Cake?




Caramel:
1/2 cup Butter
1/4 cup Whipping Cream
1 cup Brown Sugar
1/2 cup Chopped Pecans
2 Large Apples (2 1/3 cup Peeled and Sliced)

Cake:
3.8 oz Box of of Jello Pudding (I used White Chocolate, no reason why)
1/3 cup Sugar
4 Eggs
1/2 cup Oil
3/4 cup Milk
1 T Vanilla
1/4 teaspoon Apple Pie Spice

Topping:
2/3 cup Fluffy White Frosting
1/2 cup (Frozen & Thawed) whipped Topping
Caramel to Drizzle
  • Heat oven to 350 degrees.  Combine Butter, Cream and Brown Sugar in small sauce pan over low heat, stirring occasionally.  Once butter is just melted and sugar melted, pour into a 11 x 7 x 2 baking dish.  Sprinkle with pecans and top with sliced apples.
  • In a large mixing bowl, add cake mix, pudding, sugar, eggs, oil, milk, vanilla and spice.  Combine with mixer on low speed for 2 minutes and well combined.  Carefully spoon batter over apple caramel mixture.
  • Bake for 41 to 46 minutes or until toothpick inserted near center comes out clean.  Cool in pan for 10 minutes.  Loosen sides of cake from pan with butter knife.  Turn cake over on platter and let remain for a minute to allow all the caramel to drizzle over cake.
  • In a small bowl mix frosting and whipped topping.  Serve cake warm topped with frosting mixture drizzled with caramel topping.

*edited*
I just recently noticed that BC now has a similar version of this recipe posted.

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