Apple Caramel Coffee Cake
Loi Palmer, November 2005 MMCW
2 sticks butter at room temperature, 1 cup white sugar, 1 cup brown sugar, 3 eggs, 3 cups all-purpose flour, 1 teaspoon baking soda, 3 teaspoons cinnamon, 1/2 teaspoon nutmeg, 3 large Granny Smith apples peeled and cut into chunks, 1 cup coarsely chopped pecans, 2 1/4 teaspoons of vanilla extract.
Caramel topping: 4 tablespoons butter, 1/3 cup white sugar, 1/3 cup brown sugar, 1/2 cup heavy cream.
Heat oven to 325 degrees. In a large bowl use an electric mixer to blend the butter and white and brown sugars until light and fluffy. Add eggs one at a time. Beat after adding each egg. In a separate bowl add flour, baking soda, cinnamon, and nutmeg. Blend the apples, pecan, and vanilla into flour mixture. Next add the sugar mixture and stir with a wooden spoon. The mixture will be thick. Scrape mixture into a buttered 9 x 13 pan.
Bake for 50-60 minutes until a toothpick inserted comes out clean.
In a saucepan, over medium heat, melt butter. Add white and brown sugar, stirring frequently until sugars are dissolved. Stir in cream and bring to a boil. Cook for two minutes. Remove from heat. Drizzle the caramel topping over cake while it is still warm.
About Loi Palmer
Loi and her husband Chuck have been married 22 years and have a revolving back door with three teens. She has a successful direct sales business, and is involved in a thriving mentoring ministry to women--Mom to Mom. Loi's passion is cheering on young moms in their vital role as godly wives and moms.
