Caramel Apple Cake




1-1/2 cup vegetable oil
1-1/2 cup sugar
1/2 cup packed brown sugar
3 eggs
3 cups all-purpose flour
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. baking soda
1/2 tsp. salt
3-1/2 cup diced peeled apples
1 cup chopped walnuts (optional)
2 tsp. vanilla extract

Caramel Icing

1/2 cup packed brown sugar
1/3 cup light cream
1/4 cup butter
1 dash salt
1 cup confectioners' sugar
Chopped walnuts (optional)


Preheat oven to 325°F. Grease and flour a 10-inch tube or bundt pan. In a mixing bowl, combine oil and both sugars; add eggs, one at a time, beating well after each addition. In another bowl, combine flour, cinnamon, nutmeg, baking soda and salt; add to batter and mix well. Fold in apples, and walnuts if used; pour into prepared pan. Bake 1-1/2 hours or until cake tests done. Cool in the pan about 10 minutes; remove to a wire rack to cool completely.

Meanwhile, in the top of a double-boiler over simmering water, heat brown sugar, cream, butter and salt, stirring until sugar is dissolved. Cool to room temperature; beat in confectioner's sugar until smooth. Drizzle over cake; sprinkle with nuts if desired.

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