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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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A wonderful harvest of apples that we picked up at a local orchard one year inspired me to adjust a recipe I'd seen and come up with this moist cake. By Paulette Reyenga. Ingredients:
1/2 cup chopped walnuts |
1/3 cup packed brown sugar |
1 cup flaked coconut |
2 1/2 cups all-purpose flour |
1 1/2 cups sugar |
1 1/2 teaspoons baking soda |
1 teaspoon salt |
1/2 teaspoon baking powder |
1/4 teaspoon ground cinnamon |
2 eggs |
1/2 cup evaporated milk |
1/3 cup water |
2 cups finely shredded peeled apples |
1/3 cup packed brown sugar |
1/4 cup evaporated milk |
2 tablespoons butter |
Directions:
1. Combine walnuts, coconut and brown sugar; set aside. In a mixing bowl, combine the next 6 ingredients. In a small bowl, combine eggs, milk, water and apples; add to flour mixture. Mix well. Pour into a greased 13 x 9 x 2 inch baking pan. Sprinkle with nut mixture. Bake at 325 for 45-50 minutes or until a toothpick inserted near the center comes out clean. Meanwhile, in a heavy saucepan, combine the topping ingredients; cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture has thickened slightly, about 8 minutes. Pork holes with a fork in top of the hot cake; immediately spoon topping over cake. Cool completely on a wire rack.
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