Caramel Apple Sticky Cake
Ingredients
- 2 1/2 cups (625 mL) Robin Hood® Original All Purpose Flour
- 2 cups (500 mL) sugar
- 2 tsp (10 mL) salt
- 1 1/2 tsp (7 mL) baking soda
- 1/2 tsp (2 mL) baking powder
- 1 1/4 cups (300 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk, divided
- 1/3 cup (75 mL) water
- 2 eggs, beaten
- 2 cups (500 mL) peeled, cored and chopped apples
- 1/3 cup (75 mL) packed brown sugar
- 1 cup (250 mL) flaked coconut
- 1/2 cup (125 mL) chopped nuts
- 20 vanilla caramels
Directions
Step 1:
Preheat oven to 350°F (180°C). Grease a 13" x 9" (3 L) baking dish.
Step 2:
Combine flour, sugar, salt, baking soda and baking powder in large bowl.
Step 3:
Combine 1/2 cup (125 mL) of the evaporated milk, water, eggs and apples in a separate medium bowl.
Step 4:
Stir evaporated milk mixture into flour ingredients. Mix well.
Step 5:
Spread batter into prepared baking dish.
Step 6:
Sprinkle brown sugar then coconut and nuts over top.
Step 7:
Bake in preheated oven 40 to 50 minutes, or until a toothpick inserted of center of cake comes out clean. Cover loosely with aluminum foil if topping is becoming too brown.
Step 8:
Combine remaining 3/4 cup (175 mL) evaporated milk and caramels in small saucepan.
Step 9:
Cook and stir over low heat until mixture is smoothly combined.
Step 10:
Pour evenly over hot cake. Cool completely before serving.