Apples are coming to me from many people and I thank them! This week’s recipe is for Raw Apple Cake with caramel topping. The original recipe is to be baked in a 9×13 pan, but I recently baked it in a bundt pan and it was so easy to serve the slices. I usually make a boiled caramel topping, but I purchased caramel topping to use on this cake as a shortcut. My sister uses a spray coating in the bundt pan and shakes cinnamon and sugar mixture instead of flour coating. She told me she also does that when making banana bread and the outside is nice and crispy. The next time I make this cake, I will replace one cup of white sugar with one cup of brown sugar, as I like the flavor of brown sugar in baked goods.

Raw Apple Cake

2 Cups sugar

1 Cup butter or margarine

4 eggs, beaten

3 Cups chopped raw apple (I peel them)

1 Cup walnuts or pecans

1 Cup raisins (optional)

1 Cup cold coffee

3 Cups flour

2 Teaspoons baking soda

1 Teaspoon nutmeg

2 Teaspoons cinnamon

1 Teaspoon cloves

Cream butter and sugar, add beaten eggs. Add dry ingredients alternately with coffee. Lastly, add raisins, apples and nuts. Bake in greased 9×13 pan at 350 degrees for one hour. You may need to adjust the time if using a bundt pan. Insert toothpick to test for doneness. Serve with whipped topping or vanilla ice cream and drizzle with caramel topping.

Caramel Topping

Melt 1/2 cup butter in pan, add 1 cup brown sugar. Stir until dissolved. Add 1/2 cup cream, bring to a boil; remove from heat and stir in 1 teaspoon vanilla.

Questions or comments:

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