This recipe for Caramel Apple Cake With Caramel Topping ( Paula Deen) brings together 2 1/2 cups sugar, 3 eggs, 1 1/2 cups vegetable oil in a practical dish for home cooking. It takes about 1 hr 15 min to prepare and cook. It makes approximately 15 servings.
My mom used to make this cake when we we were growing up. I love it because it’s light and fluffy. Please note, use an aluminum cake pan for this recipe (we’ve always used an aluminum angel food cake pan). Do NOT use a non-stick pan! I am on a quest to find the recipe for the Chinese bakery cakes. I’m not talking about those Chinese steamed sponge cakes. I’m in search of the fluffy ones that come with the fruit and whipped creamy frosting. If anyone knows this recipe, please forward to me–I will be forever grateful! In the meantime, this cake is the closest thing to it.
Make and share this Great British Celebration Cake recipe from Food.com.
Make and share this The Easy Cake – Bosnian recipe from Food.com.
I used this recipe for week 27 of my food blog, “Travel by Stove.” I am attempting to cook on meal from every nation on Earth, and Belize is my 27th stop. Please note that I never use any recipe for my blog that I’m not reasonably sure is from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This cake has a lot of rum in it and is very strong tasting, but delicious.
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