Our Apple Cider Caramel Sauce is great drizzled over apples but it is also wonderful when added to cakes, cheesecakes and on top of pancakes.

Apple Mixture:

• 5 C. Apples, peeled and cut into 1 in. piece

• 1 tsp. Cinnamon

• 1/4 tsp. Nutmeg

• 2 Tbs. Sugar

• 2 tsp. Vanilla

Topping:

• 2 1/3 C. Flour

• 1 1/4 C. Sugar

• 1 Tbs. Baking Powder

• 3/4 tsp. Salt

• 3/4 C. Butter, melted

•Louisburg Cider Mill Caramel Sauce

INSTRUCTIONS:

Combine cinnamon, nutmeg, sugar, and vanilla; add to apples and mix well. Spread into a greased 9×13 baking dish. Using the same bowl, make the topping by combining the flour, sugar, baking powder, and salt. Pour over the top of the apple mixture and spread it out evenly. Pour melted butter all over the top of the cake. Tilt the pan if necessary to get the butter to cover as much of the surface of the cake as possible. Bake at 350º for 45 to 50 minutes until bubbly and lightly browned. Eat warm with ice cream, or cold as is. * Drizzle caramel sauce over the top when ready to serve for a Caramel Apple Dump Cake. ** Add chopped pecans on top, wait until the last 10 minutes of baking time to keep from burning.