Carmel Apple Cake




I saw this in a magazine and had to make it!  Made this one and the burger cake last week for friends we had over…was so “good” at eating healthy that I never tried either one.  😦  I did freeze a piece of this one though, because it is a new spice cake recipe I hadn’t tried before today.


6 responses

  1. I froze a piece for a later date when I can splurge a little bit. 🙂

    Spice Cake
    2 2/3 cup(s) all-purpose flour
    2 1/2 teaspoon(s) baking powder
    2 teaspoon(s) ground cinnamon
    1 teaspoon(s) ground ginger
    1/2 teaspoon(s) ground nutmeg
    1/2 teaspoon(s) salt
    1/4 teaspoon(s) ground cloves
    1 cup(s) packed dark brown sugar
    1 cup(s) granulated sugar
    1 cup(s) (2 sticks) margarine, softened, substitute butter
    5 large eggs
    1 cup(s) milk

      • haha! I am tired. So sorry…directions are here. 🙂

        Preheat oven to 350 degrees F. Grease three 8-inch round cake pans. Line bottoms with waxed paper, grease paper. Dust pans with flour.
        Prepare Spice Cake: In medium bowl, mix flour, baking powder, cinnamon, ginger, nutmeg, salt, and cloves. In large bowl, combine both sugars, breaking up any lumps of brown sugar. Add margarine or butter and, with mixer at low speed, beat until blended, scraping bowl often with rubber spatula. Increase speed to medium; beat 4 minutes or until light and creamy, occasionally scraping bowl. Add eggs, 1 at a time, beating well after each addition. At low speed, alternately add flour mixture and milk, beginning and ending with flour mixture, beat until blended.
        Pour batter into pans and spread evenly. Stagger pans on 2 oven racks, so layers are not directly above one another. Bake 25 to 30 minutes or until toothpick inserted in center of each layer comes out clean. Cool layers in pans on wire racks 10 minutes. Run small metal spatula or knife around edges of pans to loosen layers, invert onto wire racks and remove waxed paper. Cool layers completely.

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