I am so excited to have received my copy of Gooseberry Patch's the Harvest Table cookbook. Why you might ask?? Well, it's because my recipe for Brown Sugar-Bacon Squash, is included in the cookbook. This is the first recipe that has been chosen from Gooseberry Patch and my second recipe ever published. It's exciting and I feel honoured that they decided that my recipe was the perfect addition for this cookbook. With Fall quickly approaching, I am thrilled to have the chance to read all the recipes and to bookmark those that I'd love to try. This cookbook has it all- Thanksgiving dishes, Halloween treats and wonderful Autumn dishes, from appetizers to desserts. To celebrate my being published, I thought I would make a recipe from the cookbook and give one of my readers the chance to win a copy of the Harvest Table.
One of the recipes that caught my eye was this Caramel Apple Cake. The title alone made me stop to read the recipe and when I saw how simple it was to make, I decided to try it. Just a handful of ingredients, are turned into a sinful dessert. I decided to use a gluten free cake mix, since I had one on hand. Since I never buy apple pie filling, I decided to take some Granny Smith apples and make my own (I'll include the recipe below). This cake is phenomenal!! So tender and full of amazing warm flavours. I loved the sticky sweet caramel topping and I paired it with a perfectly whipped vanilla bean whipped cream. Superb!!!
Caramel Apple Cake
adapted fromGooseberry Patch the Harvest Table- submitted by Liz Davies
This scrumptious dessert is a family favorite all year 'round. It's oh-so easy to make too.
18-1/2 oz pkg yellow cake mix
21- oz can apple pie filling
2 eggs, beaten
12-oz jar caramel ice cream topping, divided
Garnish: vanilla ice cream
Grease and flour a 13"x9" baking pan and set aside. In a bowl, combine dry cake mix, pie filling, eggs and 1/4 C caramel topping. Beat with an electric mixer on low speed for one to 2 minutes, until blended. Pour batter into baking pan. Bake at 350 degrees for 30-35 minutes. Remove cake from oven. Pour remaining caramel topping over cake and spreak evenly. Serve topped with ice cream. Serves 8 to 10.
Cindy's notes: I used a boxed gluten free cake mix. I also made my own apple pie filling (recipe follows)
Apple pie filling:
3 large Granny Smith apples, cored, peeled and cut into 1/4 inch slices
2 Tbs lemon juice
1 tsp vanilla
1/3C brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
In a small sauce pan, combine all ingredients and cook over medium heat until apples are tender.
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To win a copy of Gooseberry Patch's the Havest Table, simply use the Rafflecopter below. The giveaway will run from July 28 to August 5th at 11:59pm EST. Open to Canadian and U.S residents only.
a Rafflecopter giveaway
This post linked to
Foodie Friends Friday
Foodie Friday
Weekend Potluck
Church Supper
8 comments:
This looks great... I am going to pass it on to my gluten free friends... Thanks for sharing on Foodie Friends Friday.
marlys-thisandthat.blogspot.com
What a gorgeous cake! I seen this come through Facebook....I am for sure pinning this one. Thank you for sharing this on Foodie Friends Friday.
Looks good Cindy.
Congrats on having your recipe published! I entered your giveaway. This apple cake is making me dream of cooler fall weather. Thanks so much for linking to the Weekend Potluck. We really appreciate it!
~Kim
This looks devine Cindy and so easy! Can't beat that!!! Pun intended!!!
Looks great! Thanks for sharing on Foodie Friends Friday! Please come back on Sunday to VOTE!
Sounds great. And simple too. Thanks for sharing.
Congrats on being published. I found out a few weeks ago 3 of my recipes are going to be in (2) different Gooseberry Patch books come January and I am still on cloud nine about it! I love this recipe b/c it uses cake mix and canned pie filling! Easy for a busy mom. Looks delish too! Thanks for sharing at Church Supper. Have a blessed week & come back soon ~EMM
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