Saturday, February 11, 2012

Warm Caramel Apple Cake

This recipe comes from my good friend, Carmen. It is gluten free.

1/4 c butter
2 tbsp whipping cream
1/2 c packed brown sugar
1/2 c chopped pecans
1 large tart cooking apple, peeled, thinly sliced

1 box Betty Crocker Gluten Free yellow cake mix
1/4 tsp apple pie spice or (1/8 tsp cinnamon and 1/8 tsp nutmeg)
2/3 c water
1/2 c butter, softened
3 eggs

Heat oven to 350 degrees.  In medium microwavable bowl, microwave butter, whipping cream and brown sugar uncovered on high about 1 minute or just until butter is melted. Pour into ungreased 9-inch or 8-in square pan.  Sprinkle with pecans. Top with apple slices. In large bowl, beat cake mix, apple pie spice, water, butter and eggs with mixer on low speed until moistened, then beat on medium speed 2 minutes, scraping bowl occasionally. Spread batter over apple mixture. Bake 9-inch pan 50-55 minutes, 8-inch pan 60-65 minutes, or until toothpick inserted near center comes out clean. (My oven cooked it faster). 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 1 minute so caramel can drizzle over cake. Remove pan.

Recipe courtesy - Linda O of Georgia

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