Monday, October 5, 2009

Caramel Apple Cake

Autumn and apples...they go together perfectly.  We have our favorite apple dishes at this time of year...and one of them is caramel apple cake.  The apple cake is an old family recipe...the caramel icing comes from the 'Taste of Home' collection. 

  • 1 cup vegetable oil
  • 1-1/2 cups white sugar
  • 1/2 cup packed brown sugar
  • 4 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1-1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups coarsely grated peeled apples
  • 1 teaspoons vanilla extract
  • 1 cup chopped walnuts – optional
  1. In a mixing bowl, combine oil and sugars.
  2. Add eggs, one at a time, beating well after each addition.
  3. Combine dry ingredients; add to batter stir well.
  4. Fold in apples, walnuts and vanilla.
  5. Pour into a greased and floured bundt pan or 10 inch tube pan (or twelve mini-bundt pans).
  6. Bake at 350 for about 1 hour or until cake tests done (30 minutes for mini-bundts).
  7. Cool in pan 10 minutes; remove to a wire rack to cool completely. 
Caramel Icing Ingredients:
  • 1/2 cup packed brown sugar
  • 1/3 cup light cream
  • 1/4 cup butter or margarine
  • dash salt
  • 1 cup confectioner's sugar
  • chopped walnuts, optional
  1. In microwave oven (or top of double-boiler), heat brown sugar, cream, butter and salt until sugar is dissolved.
  2. Cool to room temperature.
  3. Beat in confectioner's sugar until smooth; drizzle over cake.
  4. Sprinkle with nuts if desired…or stir nuts into icing before spreading.
  5. Yield: 12-16 servings.