Caramel Apple Cake
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This is one of the cakes that I make whenever I'm asked to bake a cake for a school or church function. The cake stays moist as long as it lasts, which isn't long!
INGREDIENTS
1-1/2 cups vegetable oil
1-1/2 cups sugar
1/2 cup packed brown sugar
3 large eggs
3 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
3-1/2 cups diced, peeled apples
1 cup chopped walnuts
2 teaspoons vanilla extractCARAMEL ICING
1/2 cup packed brown sugar
1/3 cup half-and-half cream
1/4 cup butter
Dash of salt
1 cup confectioners' sugar
Chopped walnuts, optionalIn a mixing bowl, combine oil and sugars. Add eggs, one at a time, beating well after each addition.
Combine dry ingredients; add to batter and mix well. Fold in apples, walnuts and vanilla.
Pour into a greased and floured 10-inch tube pan. Bake at 325 degrees for 1-1/2 hours or until a toothpick comes out clean. Cool in pan 10 minutes, then remove to a wire rack to cool completely.
In the top of a double boiler over simmering water, heat brown sugar, cream, butter, and salt until sugar is dissolved. Cool to room temperature. Beat in confectioners' sugar until smooth; drizzle over cake. Sprinkle with nuts, if desired.
Makes 12 to 16 servings