Looking for a Paula Deen carmel apple cake recipe?

Grandgirl鈥檚 Fresh (Caramel) Apple Cake by Paula Dean











Cake:


Butter, for greasing pan


2 cups sugar


3 eggs


1 1/2 cups vegetable oil


1/4 cup orange juice


3 cups all-purpose flour


1 teaspoon baking soda


1/4 teaspoon salt


1 tablespoon ground cinnamon


1 tablespoon vanilla extract


3 cups peeled and finely chopped apples


1 cup shredded coconut


1 cup chopped pecans


Sauce:


1/2 cup (1 stick) butter


1 cup sugar


1/2 cup buttermilk


1/2 teaspoon baking soda








Preheat the oven to 325 degrees F. Generously grease a tube pan.


For the cake: in a large bowl, combine the sugar, eggs, oil, orange juice, flour, baking soda, salt, cinnamon and vanilla extract; and mix well. Fold apples, coconut, and pecans into batter.





Pour the batter into the prepared pan and bake until a tester comes out clean, about 1 1/2 hours.





Shortly before the cake is done, make the sauce: Melt the butter in a large saucepan, stir in the sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as soon as you remove it from the oven. Let stand 1 hour, then turn out onto a rack to cool completely.Looking for a Paula Deen carmel apple cake recipe?
Caramel Apple Cake With Caramel Topping





Cake


2 1/2 cups sugar


3 eggs


1 1/2 cups vegetable oil


3 cups all-purpose flour


2 teaspoons vanilla


1 cup chopped walnuts


2 1/2 cups diced apples (canned or fresh)


Topping


3/4 cup butter


2 cups brown sugar


1/4 cup milk





Lightly grease and flour 13 x 9-inch baking dish; Preheat oven to 350掳F Cream together sugar, eggs, and oil; Add flour; mix together until well blended; Add vanilla, nuts, and diced apples.


Spread into pan; bake for 45 to 60 minutes; Cake is done when toothpick inserted in center comes out clean.


When cake is done, punch holes in it with a knife and pour topping over.


Topping: Heat all ingredients together over medium heat; Bring to boil, stirring constantly; Let boil for about 2 minutes; Pour over warm cake.





Caramel Apple Cheesecake





1 (21 ounce) can apple pie filling


1 (9 inch) graham cracker crust


2 (8 ounce) packages cream cheese, at room temperature


1/2 cup sugar


1/4 teaspoon vanilla extract


2 eggs


1/4 cup caramel topping


12 pecan halves, plus


2 tablespoons chopped pecans





Preheat the oven to 350掳F


Reserve 3/4 cup of the apple filling; set aside.


Spoon the remaining filling into the crust.


Beat together the cream cheese, sugar, and vanilla until smooth.


Add the eggs and mix well.


Pour this over the pie filling.


Bake for 30 to 35 minutes, or until the center of the cake is set.


Cool to room temperature.


Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable.


Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly.


Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans.


Refrigerate the cake until ready to serve.