Friday, October 8, 2010

Foodie Friday: Warm Carmel Apple Cake

It was love at first sight. As soon as I saw this love looking my way from the Betty Crocker website, I knew that we would soon be spending lots of time together. And last weekend was when the magic happened!!

1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
1/2 cup chopped pecans (I had candied walnuts on hand already, so I used those.)
2 large cooking apples, peeled, cored and thinly sliced (about 2 1/3 cups)
1 box Betty Crocker® SuperMoist® yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1/4 teaspoon apple pie spice
1. Heat oven to 350°F. In 1-quart heavy saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13x9-inch pan. Sprinkle with pecans (or walnuts); top with sliced apples.
2. In large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Carefully spoon batter over apple mixture.
3. Bake 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.

I topped ours with fresh whipped cream and a sprinkle of cinnamon. Betty suggested mixing frosting with whipped topping. Vanilla ice cream would also be divine.

Yes, I will definitely be making more time for Mr. WCAC in the near future.

No comments: