I was invited to be apart of an Improv Cooking Challenge with Lady Behind the Curtain. This months theme was a recipe containing Apples and Caramel.
I decided to make an Apple Spice Cake with a Caramel Glaze. It turned out amazing and I know you will all love it!
Cake:
1 pkg Duncan Hines Spice Cake Mix
3 large eggs
1 1/3 cup water
1/3 cup vegetable oil
1 cup chopped nuts (optional)
1/2 tsp ground cinnamon
3 granny smith apples (chopped up)
3 large eggs
1 1/3 cup water
1/3 cup vegetable oil
1 cup chopped nuts (optional)
1/2 tsp ground cinnamon
3 granny smith apples (chopped up)
Preheat oven to 350 ºF. Grease baking pan.
Mix together Cake mix, eggs, water, oil, and cinnamon. 30 seconds on low, 2 minutes on medium.
Stir in apple chunks and nuts.
Pour batter into cake pan and bake per time on box or until inserted toothpick comes out clean.
Let cool
Mix together Cake mix, eggs, water, oil, and cinnamon. 30 seconds on low, 2 minutes on medium.
Stir in apple chunks and nuts.
Pour batter into cake pan and bake per time on box or until inserted toothpick comes out clean.
Let cool
*I used a loaf pan, as you can see, and this was enough for 2 loaves
Caramel Glaze:
2 tbsp butter
1/4 cup packed brown sugar
1tbsp milk
1/2 cup powder sugar, sifted
melt butter over medium heat.
Stir in 1/4 cup brown sugar.
Heat to boiling, stirring constantly; reduce heat to low. Boil and stir 2 minutes.
Stir in milk. Heat to boiling; remove from heat.
Cool to lukewarm, about 30 mins.
Gradually stir powdered sugar into caramel mixture.
If glaze becomes too stiff, stir in additional milk, 1/2 teaspoon at a time
Pour glaze over cake
*I poked holes on the top if the cake so the glaze would get inside the cake. You can do this with a skewer stick.
Enjoy!
Be sure to check back next month for something with Pumpkin and Cream Cheese… Yum!
