This Moist & Chewy Caramel Apple Cake is a fall favourite and perfect for family gatherings. And because the caramel topping soaks right into the cake, there's no need for frosting. But a big scoop of vanilla ice cream is a whole other story.

Preparation

COMBINE flour, sugar, salt, baking soda and baking powder in large bowl.

Combine 1/2 cup (125 mL) of the evaporated milk, water, eggs and apples in medium bowl.

STIR into dry ingredients. Mix well.

SPREAD batter into greased 13" x 9" (33 x 23 cm) cake pan.

Sprinkle brown sugar then coconut and nuts over top.

BAKE at 350°F (180°C) 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 (175 mL) 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.

Nutrient Content Per Portion Energy 420 Cal Protein 7.1 g Fat 9.4 g Polyunsaturates 2.3 g Monounsaturates 1.9 g Saturates 4.5 g Cholesterol 45 mg Carbohydrate 79 g Dietary fibre 1.9 g Sodium 658 mg Potassium 237 mg

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