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Caramel Apple Sticky Cake

Prep time:
Baking time:
Makes: about 12 servings
Freezing: excellent


2½ cups (625 mL) Five Roses® All Purpose Flour
2 cups (500 mL) sugar
2 tsp (10 mL) salt
1½ tsp (7 mL) baking soda
½ tsp (2 mL) baking powder
1¼ cups (300 mL) undiluted evaporated milk, divided
⅓ cup (75 mL) water
2 eggs, slightly beaten
2 cups (500 mL) peeled, cored and chopped apples
⅓ cup (75 mL) brown sugar, packed
1 cup (250 mL) flaked coconut
½ cup (125 mL) nuts, chopped
20 vanilla caramels


  1. Combine flour, sugar, salt, baking soda and baking powder in large bowl.
  2. Combine ½ cup (125 mL) of the evaporated milk, water, eggs and apples in medium bowl.
  3. Stir into dry ingredients. Mix well.
  4. Spread batter into greased 13" x 9" (33 x 23 cm) cake pan.
  5. Sprinkle brown sugar then coconut and nuts over top.
  6. Bake at 350°F (180°C) for 40 to 50 minutes, or until done. Cover loosely with aluminum foil if topping is becoming too brown.
  7. Meanwhile, combine remaining ¾ cup (175 mL) evaporated milk and caramels in small saucepan.
  8. Cook and stir over low heat until mixture is smoothly combined.
  9. Pour evenly over hot cake. Cool completely before serving.