This is a very simple and moist apple cake with a caramel glaze on top. I saw the recipe on Pinterest and it appealed to my autumnal senses. I made it even easier by using a prepared caramel sauce from William Sonoma on the top.
Holes are poked in the top to let the caramel sauce soak in. My only criticism of the cake is that it is almost too sweet. But it is my understanding that the original recipe came from Paula Deen, which might explain that.
We have company this weekend and I have been busy cooking. I’m thinking this will be good with a scoop of ice cream. We are looking forward to a weekend of riding motorcycles on The Blue Ridge Parkway to enjoy the beauty of the season. This and a succulent beef brisket will be nice to have when we get home. More about that beef brisket later.
CARAMEL APPLE CAKE (adapted from The Charm of Home)
2 1/2 cups sugar
1 1/2 cups vegetable oil
2 teaspoons vanilla
3 cups flour
1 teaspoon cinnamon
1/2 teaspoon salt
2 cups diced apples
1 cup chopped walnuts
1 1/2 sticks butter
1 cup brown sugar
1/8 cup milk
Preheat oven to 350 degrees F. Butter and flour a 13×9-inch pan.
Place sugar, eggs, oil and vanilla in the bowl of a stand mixer and mix until mixture is light and fluffy. Combine flour, cinnamon and salt and slowly add to sugar mixture until well combines. Stir in apples and walnuts. Pour batter into baking pan. Bake for 45 to 60 minutes. Poke holes in warm cake and pour caramel sauce over top.
Caramel Sauce: In a saucepan melt butter with brown sugar and milk. Bring to a boil and cook for 2 minutes. If you are in a hurry you can use a purchased caramel sauce. (About 1 cup).