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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (164g) Recipe makes 15 servings |
||
| Calories 685 | ||
| Calories from Fat 337 | (49%) | |
| Amount Per Serving | %DV | |
| Total Fat 37.5g | 57% | |
| Saturated Fat 9.6g | 47% | |
| Monounsaturated Fat 9.5g | ||
| Polyunsaturated Fat 16.2g | ||
| Trans Fat 0.1g | ||
| Cholesterol 67mg | 22% | |
| Sodium 93mg | 3% | |
| Potassium 208mg | 5% | |
| Total Carbohydrate 85.2g | 28% | |
| Dietary Fiber 1.7g | 6% | |
| Sugars 64.1g | ||
| Protein 5.3g | 10% | |
Caramel Apple Cake With Caramel Topping ( Paula Deen)
SERVES 15
Ingredients
Cake
- 2 1/2 cups sugar
- 3 eggs
- 1 1/2 cups vegetable oil
- 3 cups all-purpose flour
- 2 teaspoons vanilla
- 1 cup chopped walnuts
- 2 1/2 cups diced apples (canned or fresh)
Topping
- 3/4 cup butter
- 2 cups brown sugar
- 1/4 cup milk
Directions
1
Lightly grease and flour 13 x 9-inch baking dish; Preheat oven to 350°F Cream together sugar, eggs, and oil; Add flour; mix together until well blended; Add vanilla, nuts, and diced apples.2
Spread into pan; bake for 45 to 60 minutes; Cake is done when toothpick inserted in center comes out clean.3
When cake is done, punch holes in it with a knife and pour topping over.4
Topping: Heat all ingredients together over medium heat; Bring to boil, stirring constantly; Let boil for about 2 minutes; Pour over warm cake.
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Browse similar recipes by category
- Course > Desserts > Cakes
- Main Ingredient > Fruit > Apples
- Cuisine > North American > United States
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Preparation > Number of Servings > For Large Groups
- Occasion > Seasonal > Fall
- Occasion > Novelty > Celebrity
- Occasion > Taste/Mood > Comfort Food
- Occasion > Taste/Mood > Sweet
- Dietary > Vegetarian
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: katie in the UP
On Dec 5, 2008
I just noticed I did not review this yet!! I made this cake to go along with the pies on Thanksgiving!! WOW!! Everyone loved it!! Very rich and decadent! I baked the cake 3 days prior to serving it...and it was perfect! Thank you Connie K!!
From: Chef #789260
On Oct 28, 2008
This was the best! Very easy and couldnt just have one piece! This recipe is a keeper!
From: Chef EC
On Nov 1, 2007
This cake was great...I used about 1 1/2 cups of sugar and baked in a bundt pan...turned out great...I spooned some of the topping over the cake and then when I served it...will make it again.
From: Chef #428151
On Jan 11, 2007
I was really disappointed when I served this cake shortly after baking it - I had expected it to be much better. I am giving it five stars though because it was WONDERFUL the next day. So, if you make this, leave it in the refridgerator overnight before serving.
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