Country Apple Cake With Caramel Sauce Recipe

Name: Country Apple Cake With Caramel Sauce
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: Serves 1 or more
Ingredients: 1/2 cup vegetable oil; 2 large eggs; Nut Quick Bread Mix; 1 (21 oz) can apple pie filling; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; Walnuts; 1/2 cup granulated sugar; 1/4 cup packed brown sugar; 4 tablespoons (1/2 stick) unsalted butter; 1 cup heavy whipping cream; 1 teaspoon vanilla extract; Vanilla Ice Cream

Indulge in this irresistible Country Apple Cake, a winner from the Pillsbury Bake-Off contest (March 2001)! Submitted by Beverly Healy, this comforting classic uses a convenient quick bread mix for a surprisingly easy and delicious result. The moist cake, bursting with warm apple pie filling and spiced with cinnamon and nutmeg, is perfectly complemented by a rich and luscious homemade caramel sauce. A perfect dessert for any occasion!

Prep Time 20 mins

Cook Time 65 mins

Calories 292.6 kcal

Protein 4g

Rating 4.5 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Country Apple Cake With Caramel Sauce

1/2 cup vegetable oil
2 large eggs
Nut Quick Bread Mix
1 (21 oz) can apple pie filling
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Walnuts
1/2 cup granulated sugar
1/4 cup packed brown sugar
4 tablespoons (1/2 stick) unsalted butter
1 cup heavy whipping cream
1 teaspoon vanilla extract
Vanilla Ice Cream

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How to Make Country Apple Cake With Caramel Sauce

Preheat oven to 350°F (175°C).
Grease and flour a 13x9 inch baking pan.
In a large bowl, whisk together 1/2 cup vegetable oil and 2 large eggs.
Add 1 box (15.25 oz) Pillsbury quick bread mix, 1 (21 oz) can apple pie filling, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg.
Stir with a spoon for 50-75 strokes, until just moistened. Do not overmix.
Stir in contents of 1 (1-ounce) foil packet of chopped nuts and 1/2 cup chopped walnuts.
Pour batter into the prepared pan and spread evenly.
Bake for 43-50 minutes, or until a wooden skewer inserted into the center comes out clean and the cake is deep golden brown.
Let the cake cool in the pan for 30 minutes before serving.
While the cake is cooling, prepare the caramel sauce:
In a medium saucepan, combine 1/2 cup granulated sugar, 1/4 cup packed brown sugar, 4 tablespoons (1/2 stick) unsalted butter, and 1 cup heavy whipping cream.
Bring to a boil over medium heat, stirring occasionally, until the sugar dissolves and the sauce thickens slightly.
Remove from heat and stir in 1 teaspoon vanilla extract.
To serve, cut the warm cake into squares and place on individual plates.
Drizzle generously with warm caramel sauce.
Top with a scoop of vanilla ice cream or whipped cream, if desired.
**High Altitude Baking (above 3,500 ft):** Add 1/4 cup all-purpose flour to the dry quick bread mix.