News From Terre Haute, Indiana

October 27, 2013

TRIED ā€™Nā€™ TRUE: Caramel apple cake an alternative to just apples

Jackie Lindley
Special to the Tribune-Star

---- — This is the season for caramel apples. I love them. But I don’t get them. They are hard on the teeth, at least mine. I guess that is why I like this cake. And with apples in season now, it is so easy to make.

I think I got this recipe from one of my sisters. Pam does more cooking now that she’s retired. Penny does hers on the weekend now. I remember when my great-grandma Adams made her caramels for the apples. It’s so easy now; just go buy some.

Moist Caramel Apple Cake

1 package yellow cake mix

1 package vanilla or French vanilla instant pudding

1 cup water

4 eggs

1⁄3 cup oil

3 apples, peeled and coarsely chopped

20 caramels (unwrapped)

3 tablespoons milk

• Beat first 5 ingredients in large bowl with mixer until well blended.

• Stir in apples.

• Pour into a sprayed large Bundt pan.

• Bake 350 degrees for 50 to 60 minutes.

• Cool in pan 15 minutes.

• Invert onto a plate.

• Microwave caramels and milk until melted. Cool 10 minutes or until slightly thickened. Drizzle over cake.

Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.