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Caramel-Apple Cake
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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Caramel-Apple Cake

Recipe Tags: Fruit Recipes

Date Added: January 04, 2014

Ingredients:

1 1/2 Cups Baking Mix
Cup Sugar (5.5 oz)
1/2 Cup Milk (evaporated is best)
2 Granny Smith Apples peeled and sliced (about 2 cups)
1 Tablespoon Lemon Juice depending on the
3/4 Cup Brown Sugar firmly p
1/3 Teaspoon Ground Cinnamon to taste
1 Cup Water
1 Unit Whipped Cream or ice cream; if desired
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Directions:

1. HEAT oven to 350 degrees.

2. Mix baking mix and granulated sugar in medium bowl.

3. Beat in milk until smooth. Pour into ungreased square pan, 9x9x2 inches.

4. ARRANGE apples on batter; sprinkle with lemon juice.

5. Mix brown sugar and cinnamon; sprinkle over apples.

6. Pour boiling water over apples. BAKE 50 to 60 minutes or until toothpick inserted in center comes out clean.

7. Serve warm with whipped cream. 6 servings. Caramel-Pear Cake: Substitute 2 cups sliced peeled pears for the apples.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Milk, Sulfites, Natural Sweeteners, Fructose Malabsorption, Apple allergies.
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