Caramel apple cake
MAKES 1 (9X13-INCH) CAKE
2-1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups sugar
3 eggs
1 cup vegetable oil
1-1/4 teaspoons vanilla extract
3 cups peeled and 1/2-inch diced firm, tart apples such as Granny Smith
1 cup chopped walnuts, toasted
Caramel:
1/2 cup (1 stick) butter
1 cup brown sugar, packed
1/4 cup milk
Preheat oven to 325 degrees. Grease a 9x13-inch baking pan and set aside.
Sift together flour, salt and baking soda; set aside.
Beat together sugar, eggs, oil and vanilla until fluffy and smooth. Add dry ingredients and beat just until smooth.
Add diced apples and walnuts. Scrape batter into prepared pan.
Bake 25 to 35 minutes, until a toothpick inserted in the center comes out clean. Cool in pan.
For caramel, combine butter, brown sugar and milk in a small saucepan. Bring to a boil, and stir constantly while boiling 3 minutes, until smooth and thickened. Let cool slightly, and spread over cooked cake.
Slice and serve. Makes 32 servings.
Note: This recipe may be halved: Use an 8x8-inch pan instead and reduce baking time as necessary.
Adapted from Tweet
