Tuesday, November 6, 2012

Caramel Apple Cake

My friend Cindy made this and brought it out for lunch one day when the guys were working on a project. I fell in LOVE. It was the most moist cake I had ever had. We ate it again(the next day was my Birthday) so I deemed this my birthday cake! I made this again this past week when all Don's family and our girls came home.
Caramel Apple Cake
Taste of Home
1-1/2 cups canola oil(Beth used vegetable)
1-1/2 cups sugar
1/2 cup packed brown sugar
3 eggs
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
3-1/2 cups diced peeled apples
1 cup chopped walnuts
2 teaspoons vanilla extract
CARAMEL ICING:
1/2 cup packed brown sugar
1/3 cup half-and-half cream(Beth used whipping cream)
1/4 cup butter, cubed
Dash salt
1 cup confectioners' sugar
Chopped walnuts, optional
In a large bowl, combine the oil, sugars and eggs until well blended. Combine the flour, cinnamon, baking soda, salt and nutmeg; gradually add to creamed mixture until blended. Fold in the apples, walnuts and vanilla.

Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/2 hours or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.

In a small heavy saucepan over medium-low heat, cook and stir the brown sugar, cream, butter and salt until sugar is dissolved. Transfer to a small bowl; cool to room temperature. Beat in confectioners' sugar until smooth; drizzle over cake. Sprinkle with walnuts if desired.
Yield: 16 servings.

No comments:

Post a Comment