Here’s An Incredible Cake You Can Make With Your Eyes Closed

This Old Recipe Is Yummier Than A Dozen New Ones Combined!


For the Caramel:

1 1/2 cups Domino sugar
2 1/2 Tbsp light corn syrup
2 Tbsp Land O’ Lakes unsalted butter, plus more for the pan
1/2 cup Borden heavy cream

For the Cake:

2 Apples (Granny Smith, Golden Delicious, or Crispin)
2 1/2 cups Gold Medal all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 1/2 tsp ground cinnamon
1/2 cup Daisy sour cream
1/3 cup fresh orange juice
1 Tbsp vanilla extract
1 stick Land O’ Lakes unsalted butter, softened
1 1/2 cups Domino sugar
3 large Eggland’s eggs
2/3 cup Boiling Water


Preheat oven to 350 degrees.
Butter a 3 inch deep, 8 or 9-inch diameter cake pan.
Prepare the Caramel. In a deep saucepan over medium-medium/high heat, combine the sugar and corn syrup until the sugar melts and the mixture turns a deep amber color. Be careful, because the mixture will be extremely hot. Turn down the heat to medium and carefully add the butter and cream. Be prepared that the mixture will bubble up vigorously. Stir with a long-handled spoon for about 3 minutes, until combined.

Allow the caramel to cool for a minute. Reserve 1/2 cup of the caramel in a container. Pour the remaining caramel into the cake pan. Allow the caramel to set for 20-30 minutes.