Caramel Nut Apple Cake
Yield
1 cakePrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| 1 | cup |
sugar
|
|
| 3 | large |
eggs
eaten |
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
cloves
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | cup |
coffee
cold |
|
| ½ | cup |
dates
chopped |
|
| 1 | cup |
walnuts
chopped |
|
| 3 | cups |
apples
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 237 | ml |
sugar
|
|
| 3 | large |
eggs
eaten |
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
cloves
|
|
| 5 | ml |
baking soda
|
|
| 118 | ml |
coffee
cold |
|
| 118 | ml |
dates
chopped |
|
| 237 | ml |
walnuts
chopped |
|
| 7.1E+2 | ml |
apples
chopped |
*
|
Directions
Cream butter and sugar until fluffy.
Add eggs one at a time. Sift the dry ingredients into the mixture and add the coffee.
Beat until light.
Lightly mix in the dates, walnuts and peeled and chopped tart apples.
Pour into greased and floured 13x9 inch pan or bundt pan.
Bake at 350℉ (180℃). for 35 minutes for the rectangle or 45 to 60 minutes for the bundt pan.
Cool and frost with Caramel Glaze, if desired, or sprinkle powdered sugar over.
