Marie's Caramel Apple Cake

From the Kitchen of Marie Ziegler

Ingredients

  • 2 cups white sugar
  • 2 eggs
  • 1 1/2 cups cooking oil
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3 cups apples, peeled and diced
  • 2 cups pecans and walnuts, broken into smaller pieces
  • 2 teaspoons vanilla

Directions

  • Cream sugar and eggs.
  • Add oil slowly and beat well.
  • Combine dry ingredients and stir well.
  • Add apples, nuts, and vanilla. Mix well.
  • Pour into greased bundt pan (batter will be very stiff).
  • Bake at 325 for 1 hour and 20 minutes.
  • Serves 8.

Topping (Make 10 minutes before cake is done)

  • 1 cup brown sugar
  • 1/2 cup butter, melted
  • 1/4 cup milk

Directions

  • Combine ingredients in a sauce pan and cook at a rolling boil for 2 1/2 minutes.
  • Pour over the cake while it is still in the bundt pan. Let set overnight until completely cold.
  • Remove from pan by gently loosening the egdes with a plastic knife and then placing a plate over the cake. Invert the plate and pan and wait a couple seconds for the cake to release itself onto the plate.
  • Serve with whipped cream.
  • Note: This cake will not rise much because its very dense. Also, if it seems like there is too much frosting, gently ease the cake away from the edge of the pan in several places to allow the frosting to ease down the sides of the cake. It takes awhile for all the frosting to be absorbed by the cake so be patient. It's worth the wait.

Back

Copyright © 2009 by Cheryl K. Qualls. Last updated 04-Nov-2009. All rights reserved.