Caramel Apple Cake

  • 2 c. flour
  • 1 tbsp. cinnamon
  • 2 tsp. baking soda
  • 1 tsp. nutmeg
  • 1/4 tsp. salt
  • 1 c. applesauce
  • 1/2 c. canola oil
  • 1 c. sugar
  • 2 eggs
  • 1 c. buttermilk
  • 1 (21 oz.) can apple pie filling
  • 1 (14 oz.) can sweetened, condensed milk
  • 1/4 c. chopped peanuts

Preheat the oven to 350 degrees. Grease a 9x13" baking pan and set aside.

Stir the dry ingredients together (flour through nutmeg). Cream together the applesauce, oil, sugar, eggs, and buttermilk. Gradually add the dry ingredients until well blended. Pour into the greased 9x13" pan.

Spoon the apple pie filling over the top of the cake batter. Bake the cake in the preheated oven for 40 to 45 minutes or until done.

Meanwhile, pour the sweetened, condensed milk into a small, nonstick pan and heat until boiling over medium-high heat, stirring frequently. Once it begins to boil, stir constantly and boil lightly (you might need to reduce the heat) until the milk thickens more and turns a pale caramel color. Pour the still hot caramel sauce over the baked cake and sprinkle liberally with chopped peanuts. Cool completely before serving.

  • Yields: 20 servings
  • Preparation Time: 1 hour
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