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Caramel Apple Sticky Cake
Description: Packed with fall flavours, this dessert will be an instant hit at any family gathering. If you want any leftovers, you’d better make extras!

Prep Time:20 minutes
Bake Time:45 minutes

Ingredients Preparation
2½ cups[625 mL]Robin Hood® Original All Purpose Flour
2 cups[500 mL]sugar
2 tsp[10 mL]salt
1½ tsp[7 mL]baking soda
1/2 tsp[2 mL]baking powder
1¼ cups[300 mL]Carnation® Regular, 2% or Fat Free Evaporated Milk, divided
1/3 cup[75 mL]water
2 eggs, slightly beaten
2 cups[500 mL]peeled, cored and chopped apples
1/3 cup[75 mL]packed brown sugar
1 cup[250 mL]flaked coconut
½ cup[125 mL]chopped nuts
20 vanilla caramels
Preheat oven to 350°F (180°C). Grease a 13” x 9” (3 L) baking dish.

Combine flour, sugar, salt, baking soda and baking powder in large bowl.

Combine ½ cup (125 mL) of the evaporated milk, water, eggs and apples in a separate medium bowl.

Stir evaporated milk mixture into flour ingredients. Mix well.

Spread batter into prepared baking dish.

Sprinkle brown sugar then coconut and nuts over top.

Bake in preheated oven 40 to 50 minutes, or until a toothpick inserted of center of cake comes out clean.  Cover loosely with aluminum foil if topping is becoming too brown.

Combine remaining ¾ cup (175 mL) evaporated milk and caramels in small saucepan.

Cook and stir over low heat until mixture is smoothly combined.

Pour evenly over hot cake. Cool completely before serving.

Makes about 12 servings

Caramel Apple Sticky Cake
Rate: 28 rating(s)

Nutritional Information

1 Serving (140 g)
Calories 409
Protein 8.2 g
Fat 7.6 g
Carbohydrate 79.6 g
Fibre 1.6 g
Sodium 685 mg
Cholesterol 32 mg