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Cake all-purpose ground cinnamon baking soda salt vegetable oil sugar eggs apples nuts vanilla caramel sauce light brown sugar butter vanilla salt
Viewed: 81 - Published at: 6 years agoIngredients
- FOR THE CAKE:
- 3 cups All-purpose Flour
- 1 Tablespoon Ground Cinnamon
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1-1/3 cup Vegetable Oil
- 2 cups Sugar
- 3 whole Large Eggs
- 4 whole Granny Smith Apples, Peeled, Cored And Cut Into 1 1/2" Pieces
- 1 cup Chopped Assorted Nuts, Such As Pecans And Walnuts (optional)
- 1 teaspoon Vanilla
- FOR THE CARAMEL SAUCE:
- 1 cup Light Brown Sugar
- 1 stick Unsalted Butter
- 1/4 cups Evaporated Milk
- 1 teaspoon Vanilla
- 1 pinch Salt
Method
- Preheat oven to 350 F. Spray a 12-cup bundt pan with cooking spray; set aside.
- Working over a large sheet of parchment paper, sift together flour, cinnamon, baking soda and salt. Gather sifted ingredients into the center of the sheet and set the sheet aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine vegetable oil, sugar and eggs. Mix on high speed until lemon yellow.
- Fold the reserved sheet of parchment in half lengthwise. With mixer on medium speed, gradually shake in the dry ingredients until just incorporated.
- Add apples and, if desired, nuts, to batter. Mix to combine. Add vanilla, mixing until incorporated.
- Pour batter into prepared pan.
- Bake until a cake tester inserted in the center comes out clean, approximately 1 hour. Remove from oven, and cool slightly in the pan on a wire rack before inverting cake onto your serving platter.
- Make caramel sauce while the cake cools. Combine caramel sauce ingredients in a small saucepan over medium heat. Cook, stirring, until thickened to desired consistency.
- Drizzle over the cake.
