Something else I made this weekend. It is totally decadent and was perfect for a bbq dessert. I got it from Robin Hood Flour™. For the apples I used Macs. And for the nuts I used chopped almonds and I toasted both the nuts and the coconut beforehand. I did not have to use the foil.
Moist & Chewy Caramel Apple Cake
2 1/2 cups All Purpose Flour
2 cups sugar
2 tsp salt
1 1/2 tsp baking soda
1/2 tsp baking powder
1 1/4 cups undiluted evaporated milk, divided
1/3 cup water
2 eggs, slightly beaten
2 cups peeled, cored and chopped apples
1/3 cup brown sugar, packed
1 cup flaked coconut
1/2 cup nuts, chopped
20 vanilla caramels (like Kraft or Werthers)
Combine flour, sugar, salt, baking soda and baking powder in large bowl.
Combine 1/2 cup of the evaporated milk, water, eggs and apples in medium bowl.
Stir into dry ingredients. Mix well.
Spread batter into greased 13″ x 9″ cake pan.
Sprinkle brown sugar then coconut and nuts over top.
Bake at 350°f for 40 to 50 minutes, or until done. Cover loosely with aluminum foil if topping is becoming too brown.
Meanwhile, combine remaining 3/4 cup evaporated milk and caramels in small saucepan.
Cook and stir over low heat until mixture is smoothly combined.
Pour evenly over hot cake. Cool completely before serving.