Caramel Apple Cake



16 servings



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

Caramel Icing

1/2 cup brown sugar, packed
1/3 cup light cream
1/4 cup butter or
1 dash salt
1 cup confectioners' sugar


In mixing bowl, combine oil and sugar. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; add to batter and stir well. Fold in apples, walnuts and vanilla. Pour into a greased and floured 10-inch tube pan. Bake at 325°F for 1-1/2 hours or until cake test done. Cool in pan 10 minutes; remove to a wire rack to cool completely. In the top of a double boiler over simmering water, heat brown sugar, cream, butter and salt 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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