Some of the cakes that look ordinary turn out to be the best tasting. Take the apple cake recipe with caramel topping I’m sharing. From friend and expert baker, Betty Howell, this is the cake you should make during apple season.
Betty, a Clermont County reader, has a home based business called Bet’s Sweet &Treats (email@example.com) and has over the years won bests of shows at Ohio State Fair for her baked goods.
She and her husband, Dale, are neighbors, living a mile or so up the road. Every once in a while, Betty stops by with baked goods warm from her oven. Wouldn’t you like to have a neighbor like that?
Betty made this cake in a cooking class we taught together, and it was a hit. I’ve made similar yummy apple cakes and Betty’s is right up there with mine.
It’s everything a simple, moist, flavorful cake should be. Do me a favor. If you make this cake let me know; if you don’t want to make it yourself, let Betty make one for you.
Betty’s simple apple cake with caramel topping
A good keeper covered in refrigerator and brought to room temperature. Since I was gifted with a wheel barrow of pears today, I’ll be subbing in pears for apples.
2 cups sugar
4 large eggs
1 cup vegetable oil
3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon
3 cups peeled, cored, very thinly sliced Granny Smith apples (or pears)
1 cup chopped pecans or walnuts
DO NOT PREHEAT OVEN. (I know that’s counter-intuitive, but that’s how Betty makes this cake.)
Spray a 9×13 pan. Set aside.
Beat sugar, eggs and oil with mixer at medium speed until smooth.
Sift flour, salt, soda and cinnamon together.
Stir flour mixture into egg mixture until thoroughly combined.
Add apples and nuts. Stir gently until incorporated. Spread in pan.
Place in cold oven. Turn on to 325 degrees. Bake 50-55 minutes. Let cool in pan.
Pour warm caramel topping over cake in pan. Cut into squares.
1/2 cup each: granulated sugar and firmly packed light brown sugar
4 tablespoons butter
1/4 cup evaporated milk
1 teaspoon vanilla
Just bring everything but vanilla to boil over medium high heat. Cook and stir constantly for 2 minutes. Remove from heat and stir in vanilla.
Sautéed apples or pears
I make these a lot during the fall. Good as is, or to top ice cream. Dice instead of slicing for a pancake or waffle topping.
4 large apples or pears, peeled and sliced 1/4” thick
5 tablespoons butter
2 teaspoons cornstarch whisked into 1/2 cup cold water
1/2 cup packed brown sugar
3/4 to 1 teaspoon cinnamon or apple or pumpkin pie spice
1 teaspoon vanilla
Melt butter in pan, add apples and cook and stir until almost tender. Stir cornstarch water mixture into apples. Stir in sugar, spice and vanilla. Serve warm.
Have a recipe you’d like to share or know a good cook? Let me know!
4 thoughts on “You need to make Bet’s Apple Cake w Caramel Topping”
I made the Caramel Apple cake this weekend and it was delicious! I used Snow Sweet apples because that was what I had on hand, and used brown sugar instead of white sugar for the sauce, doubled the cinnamon and it all worked! A great fall recipe that everybody is asking me to make again soon!
That’s what sharing is about. Making it your own recipe. Glad it turned out so well!
Rita, I made Betty’s simple apple cake yesterday and we love it. We had just bought an Apple peeler/corer an that made the nice thin slices. The caramel topping is great too.
Now that’s pretty clever – I had one of those gadgets a long time ago….so glad you like it. I’ll let Betty know.