Caramel Apple Cake
Years ago, one of Andy’s co-workers at Allen-Bradley in Cedarburg, WI, gave me this recipe. It’s always been a favorite at our house–on any continent! It’s great with coffee or tea as a morning coffee cake, or add a scoop of vanilla ice cream and serve it as a dessert. It’s great warm or cold and it’s sticky and sweet! The caramel sauce–which I halved–is very rich. But that’s its appeal, that sinful richness that we gladly pay for later?
1 cup vegetable oil ( I used half almond oil and half canola oil)
2 cups superfine sugar
3 eggs, room temperature
1 1/2 teaspoons salt
1 1/2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
3 cups apples, peeled, cored, sliced (use any crisp sweet apple such as Gala)
1 tablespoon flour
1 cup chopped walnuts (optional)
Caramel Glaze (I recommend halving the following recipe)
1/2 cup butter
1 cup brown sugar
4 tablespoons milk
Preheat oven to 350˚F. Melt 1 tablespoon butter and add 1 tablespoon flour. Mix well. Use this butter-flour mixture to grease and flour one 9×13 inch pan.
Combine oil and sugar. Add eggs, salt, vanilla. Sift flour and baking soda together Add flour mixture to sugar mixture in three additions. By hand, stir in apples, walnuts (if desired) and 1 tablespoon flour. Scrape batter into prepared pan. Tap pan lightly on the counter to settle the batter. Bake for 40-45 minutes or until done. Remove the cake from the oven.
Make the caramel glaze while the cake is still hot. To make caramel glaze, melt butter in a saucepan. Add sugar and milk and stir until blended and all lumps have dissolved. Bring to the boil over medium heat. Pour at once over the cake. Slice into squares and serve.