Caramel Apple Cake
- 3 Granny Smith apples (about 8 oz each), peeled, cored, and cut into 1/4 inch slices
- 3 Tbs lemon juice
- 1/4 cup raisins
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 2/3 dark-brown sugar
- 1/2 cup milk
- 1/4 cup (1/2 stick) unsalted butter, melted + 2 Tbs cold unsalted butter
- 1 tsp vanilla
- 2/3 cup caramel sauce
- Whipped cream (optional)
Heat oven to 350. Coat an 8x8 baking dish with nonstick cooking spray.
Place apples in bottom of baking dish; drizzle with lemon juice. Top with raisins, cinnamon and nutmeg.
In large bowl, whisk flour, baking powder, baking soda, and salt. In a small bowl, blend egg, sugar, 1/4 cup of the milk, the melted butter, and vanilla.
Make a well in the center of the flour mixture and stir in egg mixture. Pour batter over apples in baking dish.
In a small saucepan, combine remaining 1/4 cup milk, 2 Tbs butter and caramel sauce; bring to a boil, then remove from heat and pour over batter in baking dish.
Bake at 350 for 40 to 45 minutes or until toothpick test clean. Spoon out servings and serve with whipped cream if desired.