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Carmel-apple cake Recipe

   
 

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     Carmel-apple cake

Category   Desserts - Breads
Sub Category   None

Ingredients
1 1/4 sticks of butter at room temp
1 tsp of vanilla
1 pounds of granny smith apples, peeled, cored and grated on large hole
1/4 c. pineapple juice (or apple juice)
1 1/4 c. granulated sugar
1/4 c. brown sugar
1 3/4 c. flour
1 1/4 t. baking powder
1 1/4 t. baking soda
 
1/2 t salt
3/4 t cinnamon
1/4 t. nutmeg
1/8 t. ginger
2 large eggs at room temp
1/4 c. sour cream
3/4 c. pecan pieces toasted dark and ground in food processor

Instructions
Preheat oven to 350. Butter and flour a 8 x 2 cake pan or equivalent. Put 1/4 stick butter in large skillet and brown slightly over medium heat. Add apples, 1/2 sugar and juice. Raise heat to medium high and cook about 8 mins. Continue to cook until apples are translucent (for granny smith, may be up to 10 mins longer) for softer apples, you may not need to cook longer. Turn off heat and stir in vanilla.
Whisk together flour, baking powder and soda, and spices. Set aside. In large bowl, beat remaining granulated sugar and brown sugar with remaining butter till fluffy, about 5 mins. Add eggs and beat well. Add flour in two batches, alternating with sour cream. Stir in apples mixture and pecans.
Bake for 40-45 mins or until toothpick comes out clean. Can be frosted, but is very sweet without frosting.


Originally Submitted
5/23/2010





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