15 August 2013

Caramel Frosted Apple Sheet Cake

Caramel Apple Sheet Cake

From Denny:  You know me; I just have to rummage through a favorite product's recipe database to root out some interesting items to share.  Journalists like to research.  Martha White flour is a favorite at our house, more so than Gold Medal (which we also buy) when it comes to making tasty breakfast items like biscuits and scones.  Though Martha White really could use some help in the naming of their recipes so they made more sense to a reader and a search engine.  (The original name is below with the recipe.)

No, I don't represent Martha White or any of these companies.  Oh, that they would pay me! :)  But no, all my 24 blogs are done for the love of sharing and the love of writing as I can squeeze in the time.  Google AdSense ads are the only piddly income.  It pays for snail mail stamps and keeps me in copy paper...

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* * *  Support Warriors Pearl Foundation - contributing to fund efforts to help homeless female military veterans come home.  Visit Denny Lyon Gifts  @ CafePress.com  -  see what's new!  

Trust me; don't quit your day job thinking you are going to make a livable income from blogging unless you are willing to sell out your integrity and write porn or hate politics.  "Sellout" has never been my middle name and never will be.  Though the book news is that the woman who wrote that vile book Fifty Shades of Gray made about $95 million last year.  I just wonder what the long term consequences will be to that publication both for the author and society.  These kind of situations rarely turn out well after the initial blockbuster success.  Will she really find that type of writing to be worth it in the end?

I'm just a journalist who loves to cook, living in Louisiana, loves to write and loves to share interesting stories and recipes.  I also prefer to write without some lame producer or editor dictating I write titillating garbage or mind-numbing stupidly slanted news that people find offensive.  As a result of blogging my own style and choice of stories, over five years I've gained a small global cult following on an eclectic variety of interests:  from science to food to poetry to critical thinking about the news of the day. (Links to the various blogs on those subjects).

Anyway, back to the recipe.  This one uses self-rising flour which saves you the time to measure that baking soda, baking powder and salt.  So, if you don't use self-rising flour too often you might want to place it in a freezer version Ziploc bag and store in the freezer so the rising ingredients stay fresh.  Better yet; just purchase in the smallest amounts you can find.  I use the freezer as little as possible, preferring fresh.  Though the freezer does come in handy for storing brown rice or butter when you find it on sale.

This recipe also calls for Crisco vegetable oil.  You can easily substitute any quality vegetable oil or canola oil.  We like canola oil at our house because it truly is a perfectly neutral flavor that does not interfere with the flavors in the recipe.  I find that especially important when baking quick breads and cakes since the taste seems to be strongly influenced by the type of oil used.

If you prefer to use butter for the wonderful taste then get some unsalted butter and melt it down to clarify it (separating and filtering out the harmful milk solids which clog arteries).  Using unsalted butter makes sure you don't over salt a recipe because salt is often hidden in other ingredients.

The Caramel Frosting recipe is a breeze to make too and the recipe is included in this post as well.  Happy baking!

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Caramel Apple Sheet Cake

Caramel Apple Sheet Cake

From:  Martha White flour

Prep Time:  10 minutes

Cook Time:  1 hour 10 minutes

Yield:  15 Servings


Crisco® Original No-Stick Cooking Spray
2large eggs
1cup Crisco® Pure Vegetable Oil
1 3/4cups sugar
2 1/2cups Martha White® Self-Rising Flour
3cups peeled, chopped apples
1cup chopped pecans
1teaspoon ground cinnamon
1teaspoon vanilla extract
Caramel Frosting - recipe follows below


1.  HEAT oven to 300ºF. Spray a 13 x 9-inch baking pan with no-stick cooking spray.

2.  BEAT eggs in large bowl. Add oil and sugar. Stir until well blended. Stir in flour, apples, pecans, cinnamon and vanilla until thoroughly blended. Pour batter into prepared pan.

3.  BAKE 1 hour 10 minutes or until cake begins to pull away from sides of pan. Cool. Spread top with Caramel Frosting.

Caramel Frosting

Prep Time:  5 minutes

Cook Time:  7 minutes

Yield:  12 to 15 servings


1/3cup butter
2/3cup firmly packed dark brown sugar
1/3cup milk
3cups powdered sugar
1teaspoon vanilla extract
Pecan halves (optional)


1.  MELT butter in saucepan over medium-low heat. Stir in brown sugar; cook and stir 2 minutes. Add milk, continue cooking until mixture boils, stirring constantly.

2.  REMOVE from heat; gradually stir in powdered sugar. Add vanilla; blend well. Spread over cooled cake. If frosting gets too thick, add a little more milk; blend well. Garnish with pecan halves, if desired.

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