CARAMEL APPLE CAKE
1/3 cups vegetable oil
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
3 large eggs
3 Granny Smith apples, peeled and cut into 1/2 -inch pieces
1 cup chopped assorted nuts, such as pecans and walnuts
1 teaspoon vanilla extract
Preheat oven to 350 degrees.
Spray a 12-cup bundt pan with non-stick cooking spray or with flour; set
aside. Sift together flour, cinnamon, baking soda and salt; set aside. In
the bowl of an electric mixer, combine vegetable oil, sugar and eggs; mix on
high speed until lemon yellow. With mixer on medium speed, gradually shake
in dry ingredients until just incorporated.
Add apples and nuts to batter; mix to combine. Add vanilla, mixing until
incorporated. Pour batter into prepared pan, bake until cake tester inserted
in the center comes out clean, 75-90 minutes. Remove from oven, cool
slightly on a wire rack. Invert cake onto rack; turn cake right-side up to
cool come pletely on rack. Drizzle with caramel sauce.
Caramel sauce:
1 cup light brown sugar (packed)
1/2 cup unsalted butter
1/4 cup evaporated milk
1 teaspoon vanilla extract
Pinch of salt
Combine Ingredients in a small saucepan over medium heat. Cook, stirring
until thickened to desired consistency.
Anna Dean
54th Annual Parkersburg W.V. News & Sentinel Cookbook
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