Monday, June 2, 2014

Heavenly Caramel Apple Cake

Good evening my friends!  I have missed this place!  I have been so busy, as you all know.  I am back and wanting to share a recipe that was quite a happy accident!

My daughter in law had stopped over and sweetly announced she was "hungry for something sweet".  "Let's bake something"!    I told her I wasn't up for anything major, but I agreed.  She said, "you have apples, and angel food cake mix".  I gave her the deer in headlights look, mostly to say, "OK. go for it,  make something amazing".   So this was her idea, I just brought it to life and it turned out really good.  You don't get the texture of angel food cake, but you get the flavor.  The apples will settle at the bottom and then you have the caramel on top, oh YES!  I was clearly unsure how this would turn out.  I figured the worst case scenario is we could sit on the sofa, digging it out of the pan while watching Little House On The Prairie.  Good times....

If you want to use a homemade angel food cake recipe, go for it.  I, however, wasn't going to all that work when I was changing the texture anyway.  If I were serving a true angel food cake, I would have.  OK, let me be honest, I PROBABLY would have!

Enjoy my daughter in law's cake, and make it for someone you love!

You will need:
1- Angel Food Cake Mix
50 Kraft Caramels
1 cup milk
3 apples, peeled and diced FINE

In a small saucepan, place unwrapped caramels and milk.  Heat on low, stirring constantly until caramels have melted and mixture has become smooth.  Remove from heat and let stand until cooled. 

In a large bowl follow angel food cake instructions.  When it is a fluffy and combined, fold in finely diced apples and  HALF of the COOLED caramel sauce.  Pour mixture into an angel food cake pan, sprayed with nonstick cooking spray (well).  Place into a preheated 325 oven for 35-45 minutes.  Use the toothpick test to check when it is done!  Let stand 5 minutes and carefully run a knife around the edges, inside and out.  Turn out onto a plate for serving.  Let cool 20 minutes.  Pour over the rest of the caramel sauce and serve!  If the caramel cools to much and won't drizzle, just heat it back up for a minute until it is pourable again.  (I doubt this will happen but just in case)