Batter can be baked in muffin pans, loaf pans, or 8-inch round cake pans.
Peel, core, and cut 4 apples into 24 (1/4-inch-thick) rings. Saut? apple
rings, in batches, in a lightly greased skillet over medium heat 1 to 2
minutes on each side or until lightly browned. Remove from skillet, and
place 1 apple ring in the bottom of each of 24 lightly greased muffin pan
Peel and finely chop enough remaining apples to equal 3 cups. Set aside.
Stir together sugar and next 3 ingredients in a large bowl.
Stir together flour and next 3 ingredients; add to sugar mixture, stirring
just until blended. (Batter will be stiff.) Fold in finely chopped apples
and 1 cup pecans.
Spoon batter evenly over apple rings in muffin pan cups, filling cups
Bake at 350? for 25 minutes or until a wooden pick inserted in center comes
out clean. Remove muffins from pan, and cool, apple rings up, on a wire
Press the handle of a wooden spoon gently into the center of each apple
ring, forming a 1-inch-deep indentation in the muffins. Spoon warm Quick
Caramel Frosting evenly over muffins, filling indentations. Sprinkle evenly
with remaining 1 1/2 cups chopped pecans.
Caramel-Apple Coffee Cakes: Omit apple rings, and prepare apple muffin
batter as directed. Divide batter evenly between 2 greased and floured
8-inch round baking pans. Bake at 350? for 45 to 50 minutes or until a
wooden pick inserted in center comes out clean. Remove from pans, and cool
on wire racks. Spoon warm Quick Caramel Frosting evenly over coffee cakes;
sprinkle evenly with remaining 1 1/2 cups pecans. Makes 16 servings. Prep:
20 min., Bake: 50 min.
Apple Bread: Omit apple rings, Quick Caramel Frosting, and 1 1/2 cups
pecans on top. Prepare apple muffin batter as directed. Divide batter
evenly between 2 greased and floured 9- x 5-inch loaf pans. Bake at 350?
for 1 hour or until a wooden pick inserted in center comes out clean.
Remove from pans, and cool on wire racks. Makes 2 (9-inch) loaves. Prep: 20
min., Bake: 1 hr.
Make Quick Caramel Frosting:
Place all ingredients in a heavy 3-quart saucepan; bring to a boil,
stirring constantly, over medium-low heat. Cook, stirring constantly, 3 to
5 minutes or until mixture reaches a pudding-like thickness. Remove from
Quick Caramel-Pecan Frosting: Prepare Quick Caramel Frosting as directed;
remove from heat, and stir in 1 1/2 cups chopped toasted pecans.
Quick Caramel-Coconut-Pecan Frosting: Prepare Quick Caramel Frosting as
directed; stir in 1 1/2 cups sweetened flaked coconut and 1 1/2 cups
chopped toasted pecans.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (112g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 125 (31%)|
|Amt Per Serving||% DV|
|Total Fat 13.9g||19 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 142.4mg||44 %|
|Sodium 322.6mg||11 %|
|Potassium 69.7mg||2 %|
|Total Carbohydrate 64.4g||19 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 63.8g|
|Protein 5.5g||8 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 399
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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