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  • Carmel Apple Cake in a Jar


    • 1 box (18.25 oz) yellow cake mix
    • 1/3 cup vegetable oil
    • 3 eggs
    • 1 Gala apple, peeled, cored and coarsely grated
    • 1 tsp. ground cinnamon


    • 2 tbsp. unsalted butter
    • Pinch fo salt
    • 3 Gala apples, peeled, cored and diced into 1/4 inch pieces
    • 1/8 tsp. ground cinnamon 1 1/4 cups heavy cream
    • 1 tbsp. sugar
    • 12 9 oz. jars
    • 1 1/2 cups jarred caramel sauce
    1. Heat oven to 325 degrees. Coat 12 cups of a jumbo muffin tin with nonstick cooking spray or bake in a 15x10x1 inch jelly roll pan.
    2. Prepare cake mix as per package directions with oil, eggs and 1 cup water. Fold in grated apple and cinnamon. Divide evenly among prepared muffin cups. Bake for 25-28 minutes until crowned slightly and dry to the touch.
    3. Cool in pans for 10 minutes, then run a thin knife or spatula around edge and remove cakes directly to a wire rack; cool completely.
    4. Filling:
    5. Melt butter in a large nonstick skillet over medium heat. Add salt, diced apples and cinnamon. Cook 7 to 8 minutes, until slightly tender. Set aside.
    6. Whip heavy cream and sugar to medium-stiff peaks.
    7. Once cakes have cooled slice each in half horizontally. If baked in jelly roll pan (instead of jumbo muffin pan) use 2 3/4 inch cookie cutter to cut 24 rounds.
    8. Fit 1 cake round into a jar, pressing with fingers until flush with bottom of jar. Top with 1 tbsp. of the caramel, 1 tbsp. of the apple mixture and 2 tbsp. of the whipped cream.
    9. Repeat the layers then add dollop of whipped cream and drizzle with a remaining caramel just before serving.

    Serves 12
    Recipe from familycircle.com <http://familycircle.com> Nov. 2013