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Fall is finally here --- delicious tart Granny Smiths, gooey caramel, and crisp pecans. What's not to
love?
Cake
1 lb Granny Smith Apples, peeled and shredded
3/4 cup All Purpose Flour
1/2 cup Sugar
1/2 tsp Cinnamon
14 tsp Salt
1 1/2 tsps Baking Powder
6 tbsps Whole Milk
1/4 cup Canola Oil
2 pcs Eggs
Caramel
4 tbsps Butter
1 cup Light Brown Sugar, packed
1/2 cup Heavy Whipping Cream
1 tbsp Dreidoppel Vanilla Moroni Paste DRE220048
Salt, to taste
Topping
Chopped Pecans
DGF Royaltine [Feuilletine] Crushed Biscuits DGF2450
Dreidoppel Bienetta Florentine Mix DRE335186
Pre-heat oven at 325F. Grease and lightly flour a 6-inch cake ring and place on top of a Baking Foil
SCH110177 SCH110178 lined cookie sheet. Place apples on the bottom of the pan. Mix together the
rest of the ingredients until smooth. Pour on top of the apples. Bake for 30 minutes or until golden
brown.
Prepare the caramel over medium heat, whisking frequently, until slightly thickened. Add vanilla.
Remove from heat and let cool.
Mix together ingredients for topping.
Remove cake from the oven. Pour cooled caramel and cover generously with topping. Bake for
another 10 minutes.
Simply divine. Enjoy!