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Lyla’s Caramel Frosted Apple Cake
Lyla’s Caramel Frosted Apple Cake Eileen Goltz | Pareve or Dairy
1 hour, 15 minutes 35 minutes
40 minutes
1 (9x13-inch) cake & 2 cups of frosting

  • 1¾ cups flour
  • 1 cup brown sugar
  • ½ cup sugar
  • 1½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon vanilla
  • ¾ cup butter or margarine, softened
  • 3 eggs
  • 1½ cups peeled, finely-chopped apples (2 to 3 apples)
  • 1 cup chopped pecans

    Caramel Frosting:
  • ½ cup butter or margarine
  • 1 cup brown sugar
  • ¼ cup milk or non-dairy substitute
  • 1 teaspoon vanilla
  • 3 to 4 cups sifted powdered sugar

  1. Preheat oven to 350°F. Grease the bottom only of 13x9-inch pan and set aside.
  2. In a bowl of an electric mixer, combine all ingredients except apples and pecans. Beat on medium speed until batter is smooth, 2 to 3 minutes. Stir in apples and pecans by hand.
  3. Pour batter into prepared pan. Bake at 350°F for 30 to 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:
  4. 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.
  5. Pour frosting over cake and spread to cover. Let cool and serve.