Cakes
Raw Apple Cake With Caramel Sauce Serves 12 2 cups sugar ½ cup butter 2 eggs 1 tablespoon vanilla 2 cups flour 1½ teaspoons baking soda 1 tablespoon cinnamon 1 teaspoon nutmeg 4 cups chopped apples (no need to peel, but you can do so if preferred) ½ cup chopped nuts (optional) unsweetened whipped cream
Preheat oven to 350 degrees. Cream butter and sugar in large bowl. Add eggs and vanilla, beating until combined. In separate bowl, combine dry ingredients. Add to creamed mixture, beating until well combined. Batter will seem dry; if too stiff to work with, add a couple tablespoons of buttermilk or yogurt or sour cream. Add chopped apple and nuts, beating on medium speed. Pour batter in greased pan (either a 9” x 13” or a 12-cup Bundt). Bake for 40 to 45 minutes—test cake to make sure it’s done in center before removing from pan! To serve, cut into pieces; top with unsweetened whipped cream and drizzle with warm caramel sauce. Combine sauce ingredients in a small saucepan. Heat, stirring, until smooth. Serve with cake. Jane Kinney
Caramel Sauce: ½ cup brown sugar ½ cup white sugar ½ cup butter ½ cup half and half
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