This Caramel Apple Cake recipe has been adapted from Paula Deen's, "The Lady and Sons" cookbook. It is a delicious cake for fall, so fitting for a carry in. Yes, without a leavening agent it works! It is a tried and tested recipe. Many of The Charm of Home reader's have tried this recipe and it is delicious!
Ingredients:
2 1/2 cups sugar
3 eggs
1 1/2 cups vegetable oil
3 cups all-purpose flour
2 teaspoons vanilla
1 cup chopped walnuts (I omitted)
2 1/2 cups apples, canned or fresh (diced)
Preheat oven 350 degrees. Cream together sugar, eggs, and oil. Add flour; mix together until well blended. Add vanilla, nuts, and diced apples. Spread into a lightly greased and floured 13 x 9-inch baking dish; bake for 45 to 60 minutes. The cake is done when a toothpick inserted in center comes out clean. When the cake is done, punch holes in it with a knife and pour topping over.
Caramel Topping:
(I cut all of this recipe in half, it was just way too much butter and sugar.) This is the cut in half version.
1 1/2 stick of butter
1 cup of brown sugar
1/8 cup of milk
Heat all ingredients together over medium heat. Bring to a boil, stirring constantly. Let boil for about 2 minutes. Pour over warm cake.
Serves 15-20
The whole recipe is really rich, isn't it? Gooey and full of caramel goodness.
