What could be more old-fashioned than caramel apples and postage stamps? Well, a few things, but they aren’t the subjects of this week’s treasuries. I also decided that in honor of the caramel apple treasury I would share another favorite recipe…Caramel Apple Cake…scroll to the end of the post for the recipe (it’s yummy and so easy!)
I’ve been making this cake for several years now. It was a happy find in a Gooseberry Patch cookbook and has traveled to many reunions and potluck dinners. The boiling water mixes with the cinnamon and brown sugar to create an amazing caramel sauce that sinks with the apples to the bottom of the pan. You can serve it with some sweetened whipped cream or just use some French Vanilla Cool Whip…it’s also good plain. It’s a keeper! Enjoy!
Caramel Apple Cake
- 1-1/2 c. biscuit baking mix
- 2/3 c. sugar
- 1/2 c. milk
- 2 c. apples, cored, peeled, and sliced
- 1 T. lemon juice
- 3/4 c. brown sugar, packed
- 1/4 tsp. cinnamon
- 1 c. boiling water
Combine baking mix and sugar; stir in milk. Pour into a greased 9″x9″ baking pan and top with apple slices. Sprinkle with lemon juice and set aside. Mix the brown sugar and cinnamon, then sprinkle over apples. Pour the boiling water over the top and bake at 350 degrees for 50 minutes to one hour. Serves 4 to 6.