* Exported from MasterCook *
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cakes Chocolate Manufacturers Assn.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups grated Granny Smith apples -- peeled and cored
1 tablespoon fresh lemon juice
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
6 tablespoons unsalted butter (3/4 stick) -- softened
1/4 cup sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1/2 cup milk
24 caramels (8 ounces) -- cut in 1/2" pieces
Powdered sugar -- for dusting top of cake
Preheat oven to 325?F. Butter bottom and sides of 9"? 2" square pan. Line bottom
of pan with wax or parchment paper and butter paper.
In small bowl, place grated apples and mix with lemon juice.
Sift flour, baking powder, salt and cinnamon. Set aside.
In large bowl of electric mixer, beat butter on low speed about 15 seconds, just
until smooth. Add sugar and brown sugar; beat on medium speed about 1 minute
until mixture lightens in color. Add egg, lemon zest and vanilla. Beat 1 minute.
Stop mixer and scrape sides of the bowl with a rubber spatula once during this
mixing. Decrease speed to low and mix in half of flour mixture. Mix in milk.
Stir in remaining flour mixture, just until all flour is incorporated. Stir in
apple mixture. Sprinkle caramels over batter; stir into cake. Spread batter
evenly in prepared pan. Bake 55 minutes until toothpick inserted in center of
cake comes out clean.
Cool cake in pan 5 minutes. Invert cake onto rack. Carefully remove paper from
bottom, replacing any caramel that sticks to paper. Discard paper.
Cool cake thoroughly, about 2 hours. Turn cake right side up on cake plate. Dust
cake with powdered sugar. Serve with whipped cream or ice cream.
Serves 8 to 10
Description:
"This moist, dense cake is saturated with the rich flavor of melted caramels
and apples."
Source:
"Chocolate Manufactures Association"
S(Internet address):
"http://www.candyusa.org/"
Yield:
"1 cake"
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Per Serving (excluding unknown items): 321 Calories; 10g Fat (27.7% calories
from fat); 5g Protein; 55g Carbohydrate; 1g Dietary Fiber; 40mg Cholesterol;
252mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat
Milk; 2 Fat; 2 Other Carbohydrates.
Nutr. Assoc. : 3545 0 0 0 0 0 1553 0 0 0 802 0 0 251 0
Posted to http://groups.yahoo.com/group/Jewish_Cuisine/
By evanish@...