Temperature: 350 ° F
Ingredients
Apple Karlee
- 2 cups diced apples
- 1/4 cup raisins
- 1/2 cup brown sugar
- 1 1/2 cups chopped pecans, divided
- 2 teaspoons cinnamon
- 2 sticks butter
- 1 teaspoon vanilla
- 2 cups granulated sugar
- 1 pint sour cream
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 6 eggs
Caramel Glaze
- 1 cup brown sugar
- 1/4 cup butter
- 1/4 cup milk
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
October 2005 winner Kaiser Bakeware Recipe Contest
Preheat oven to 350 degrees.
Generously butter a 12 cup bundt pan.
In a medium bowl, combine apples with the raisins, brown sugar, 1 cup of the pecans and cinnamon. Set aside.
In a large mixing bowl, cream butter, vanilla and sugar together.
Add the sour cream. Mix well.
Sift together the flour, salt, baking powder and baking soda.
Add the flour mixture to the creamed mixture alternately with the eggs, beginning and ending with the flour mixture.
Beat well, scraping the bowl frequently.
Pour 1/3 of the batter into the prepared pan, top with 1/3 of the apple mixture.
Repeat until all of the batter and apples are used, ending with apples.
Bake in for about 1 hour and 15 minutes until cake tests done.
Turn onto serving plate to cool.
To make glaze: in a small pan, over medium heat, heat the brown sugar, butter and milk, stirring constantly, until well combined.
Remove from heat. Add sugar and vanilla extract. Beat until smooth.
If too stiff, add a few drops of milk.
Drizzle cool cake with caramel glaze. Sprinkle with remaining 1/2 cup pecans.
Makes 16 servings.
Submitted By: B. Keefer - Byers, CO
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