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Tuesday, August 9, 2011

Southern Apple Cake

I have had the pleasure of attending 3 Ladies Luncheons that were hosted by the Women's Ministry of Westside Baptist Church in Jasper, Alabama.  The most memorable dessert that I was served was Southern Apple Cake.  After enjoying the main course, we were each given a dessert plate with a slice of Southern Apple Cake.  Next, a server came to each of us with a small glass pitcher of warm caramel that she drizzled over the slice of cake.  My, oh, My.  Is there any wonder that this is such a pleasant memory for me?

                                                  Southern Apple Cake

2 cups sugar
4 eggs
1 cup Crisco Oil
3 cups Martha White self-rising flour
3 cups diced apples
1 cup chopped pecans or walnuts
Caramel Topping

Do Not Preheat Oven.  Grease a 13 X 9 X 2 inch pan; set aside.

In a large bowl, beat sugar, eggs, and oil at medium speed with an electric mixer until smooth.

Stir flour into egg mixture by hand until thoroughly combined.  Add apples and nuts.  Gently stir until distributed throughout batter.  Spread batter in prepared pan.

Place pan in a cold oven.  Bake at 325 degrees for 50 to 55 min.  Let cool in pan.

Pour warm caramel topping over cake in pan.  You may garnish servings with pecan halves.  To serve, cut into squares. 

*Another serving suggestion:  Instead of pouring caramel topping over cake, save caramel topping for serving.  Cut squares of cake and place on dessert plates.  Warm caramel topping, and then drizzle over squares of cake.

Caramel Topping

1/2 cup sugar
1/2 cup firmly packed brown sugar
4 Tbsp. butter
1/4 cup evaporated milk
1 tsp. vanilla extract

In a small saucepan over medium-high heat, combine all ingredients and bring to a boil.  Cook for 2 min, stirring contantly.  Stir in vanilla.  Serve over cake.

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