8A ❚ WEDNESDAY, OCTOBER 9, 2019 ❚ NORTHWEST COMMUNITY PRESS
Apple cake with caramel topping is seasonal hit Betty’s simple apple cake with caramel topping
Rita’s Kitchen Rita Heikenfeld
A good keeper covered in refrigerator and brought to room temperature. Since I was gifted with a wheel barrow of pears today, I’ll be subbing in pears for apples.
Some of the cakes that look ordinary turn out to be the best tasting. Take the apple cake recipe with caramel topping I’m sharing. From friend and expert baker, Betty Howell, this is the cake you should make during apple season. Betty, a Clermont County reader, has a home-based business called Bet’s Sweet and Treats (bettyhowell@hotmail.com or Bet’s sweet and treats on facebook) and has over the years won bests of shows at Ohio State Fair for her baked goods. She and her husband, Dale, are neighbors, living a mile or so up the road. Every once in a while, Betty stops by with baked goods warm from her oven. Wouldn’t you like to have a neighbor like that? Betty made this cake in a cooking class we taught together, and it was a hit. I’ve made similar yummy apple cakes and Betty’s is right up there with mine. It’s everything a simple, moist, fl a-
Ingredients 2 cups sugar 4 large eggs 1 cup vegetable oil 3 cups all purpose flour 1 teaspoon salt 1 teaspoon baking soda 2 teaspoons cinnamon 3 cups peeled, cored, very thinly sliced Granny Smith apples (or pears)
Apple cake with caramel topping. RITA HEIKENFELD FOR THE ENQUIRER
vorful cake should be. Do me a favor. If you make this cake let me know; if you don’t want to make it yourself, let Betty
1 cup chopped pecans or walnuts
make one for you. Have a recipe you’d like to share or know a good cook? Let me know!
Instructions DO NOT PREHEAT OVEN. (I know that’s counter-intuitive, but that’s how Betty makes this cake.) Spray a 9x13 pan. Set aside.
Sautéed apples or pears ⁄ 2 cup packed brown sugar
I make these a lot during the fall. Good as is, or to top ice cream. Dice instead of slicing for a pancake or waffle topping.
Ingredients
1
⁄ 4to 1 teaspoon cinnamon or apple or pumpkin pie spice
Ingredients 4 large apples or pears, peeled and sliced 1⁄ 4” thick 2 teaspoons cornstarch whisked into 1/2 cup cold water
Sift flour, salt, soda and cinnamon together.
⁄ 2 cup each: granulated sugar and fi rmly packed light brown sugar
3
1
1 teaspoon vanilla
4 tablespoons butter
Instructions
1
Stir flour mixture into egg mixture until thoroughly combined.
⁄ 4 cup evaporated milk
Melt butter in pan, add apples and cook and stir until almost tender. Stir cornstarch water mixture into apples. Stir in sugar, spice and vanilla. Serve warm.
5 tablespoons butter
Add apples and nuts. Stir gently until incorporated. Spread in pan.
1 teaspoon vanilla
Place in cold oven. Turn on to 325 degrees. Bake 50-55 minutes. Let cool in pan.
Instructions Just bring everything but vanilla to boil over medium high heat. Cook and stir constantly for 2 minutes. Remove from heat and stir in vanilla
Pour warm caramel topping over cake in pan. Cut into squares.
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Beat sugar, eggs and oil with mixer at medium speed until smooth.
Caramel topping
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