Lyla’s Caramel Frosted Apple Cake (dairy or pareve)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 1 3/4 cups flour 1 cup brown sugar 1/2 cup sugar 1 1/2 teaspoon cinnamon 1/4 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon vanilla 3/4 cup butter or margarine, softened 3 eggs 1-1/2 cups peeled, finely chopped apples (2-3 apples) 1 cup chopped pecans Caramel Frosting: 1/2 cup butter or margarine 1 cup brown sugar 1/4 cup milk or non dairy substitute 1 teaspoon vanilla 3-4 cups sifted powdered sugar

Instructions

Preheat oven to 350. Grease the bottom only of 13x9” pan and set aside. In a bowl of an electric mixer, combine all ingredients except apples and pecans. Beat on medium speed until batter is smooth, 2-3 minutes. Stir in apples and pecans by hand. Pour batter into prepared pan. Bake at 350 degrees for 30-40 minutes or until toothpick inserted in center comes out clean; or until cake springs back when lightly touched with fingertip. Cool completely on wire rack.

Caramel Frosting:
In large saucepan, melt butter and add brown sugar. Bring this mixture to a boil, stirring frequently. Boil and stir for 1 minute until thickened. Remove from heat and add milk. Beat with wire whisk until smooth. Add vanilla and beat again. Then add enough powdered sugar until of desired spreading consistency; the frosting should be pourable. Pour frosting over cake and spread to cover. Let cool and serve. Makes approx 2 cups.

Serving Size

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• Beets with Pineapple (pareve) • Teriyaki Beets (dairy or pareve) • Roasted Beets with Curry (dairy) • Sliced Beet Casserole (dairy or pareve) • Herbed Beef and Beet Stew (meat)

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