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Caramel Apple Cake
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Caramel Apple Cake

There's no better way to celebrate apple season than with a delicious apple dessert.

20 MIN PREP
1 HR 15 MIN COOK
1 HR 35 MIN TOTAL
8 servings
Ingredients
¼ cup Organic Valley Butter, melted
Small bowl of brown sugar.
⅔ cup brown sugar, lightly packed
Small bowl of brown sugar.
dried apples
2 apples, cored, peeled, thinly sliced
dried apples
A bowl of white flour.
1 ½ cups flour
A bowl of white flour.
1 teaspoon baking powder
Ground Cinnamon
½ teaspoon cinnamon
Ground Cinnamon
Two nutmegs with ground nutmeg on the side.
⅛ teaspoon nutmeg
Two nutmegs with ground nutmeg on the side.
A small bowl of salt.
¼ teaspoon table salt
A small bowl of salt.
1 cup Organic Valley Butter, softened
A small bowl of sugar.
1 cup sugar
A small bowl of sugar.
2 Organic Valley Large Eggs
A small bottle of vanilla extract.
1 ½ teaspoon vanilla, divided
A small bottle of vanilla extract.
½ cup Organic Valley Milk
Small bowl of brown sugar.
1 cup brown sugar
Small bowl of brown sugar.
½ cup Organic Valley Butter
¼ cup Organic Valley Milk
A small bowl of salt.
¼ teaspoon table salt
A small bowl of salt.

Directions

Preheat oven to 350 F. Generously grease a round 9-inch baking pan.
Melt 1/4 cup butter and 2/3 cup brown sugar in small saucepan over medium heat, stirring until smooth.
Pour into prepared pan. Arrange apple slices on top of caramel so they slightly overlap.
To make the cake, combine 1 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg and 1/4 teaspoon salt in a small bowl; set aside.
Beat 1 cup softened butter and 1 cup sugar on medium high speed with an electric mixer until pale and creamy, about 3 minutes. Add 2 eggs, one at a time, mixing after each; mix in 1/2 teaspoon vanilla.
Add flour mixture in 3 additions, alternating with milk, and ending with flour mixture; mix until just combined.
Pour batter over apple slices and gently spread into an even layer.
Bake cake until top is golden brown and center springs back when gently pressed, about 45-55 minutes.
Let cake stand about 10 minutes. While cake is still warm, run a knife around edges and invert onto a plate or cake stand.
To make the caramel sauce, combine 1 cup brown sugar, 1/2 cup butter, 1/4 cup milk, 1 teaspoon vanilla and 1/4 teaspoon salt in medium saucepan over medium heat. Bring to a boil and simmer 3-4 minutes, stirring often, until caramel is smooth and thickened.
Drizzle caramel sauce over sliced cake before serving. Enjoy!
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