Tuesday, October 2, 2007

Apple Caramel Cake

2 cups sugar
1 ½ cups oil
3 eggs
3 cups flour
1 teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon salt
2 teaspoons vanilla
3 cups baking apples, pared, cored and diced
juice of one lemon
1 cup walnuts, chopped
½ teaspoon nutmeg

In large bowl, combine sugar and oil. Beat until mixed. Add eggs, one at a time, beating well after each addition. Sift together flour, cinnamon, baking soda, nutmeg and salt. Add to egg mixture gradually, beating constantly. Add vanilla and combine thoroughly. Sprinkle apples with lemon juice and add to batter with walnuts (the batter will be very thick). Spoon into greased and floured Bundt pan or large tube pan. Bake at 325* for 75 minutes or until cake tests done. Remove from oven and cool in pan on wire rack for 15 minutes. Invert onto serving plate and cool completely on wire rack.

Caramel Glaze:
3 tablespoons butter 2 tablespoons milk
3 tablespoons brown sugar ½ teaspoon vanilla

In a small saucepan, melt butter. Add brown sugar, milk and vanilla. Bring to a roiling boil and boil rapidly about 2 minutes. Cool slightly and spoon over cooled cake allowing glaze to run down sides.

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