Autumn Apple Cake With Caramel Glaze

Photo: Roz

Ingredients

Apple Cake:

3 cups flour

2 cups sugar

1/2 teaspoon ground cinnamon (my addition to the recipe)

1 teaspoon baking soda

1 teaspoon salt

3 jumbo eggs

1 1/2 cups canola oil

3 teaspoons vanilla (I increased this from 2 tsps. in original recipe)

3 cups finely chopped apples (I used Granny Smiths)

Brown Sugar Glaze:

1 cup firmly packed brown sugar

1/4 cup granulated white sugar (my addition)

1 stick of butter (I increased the amount from ⅓ cup)

1 teaspoon vanilla extract

4 tablespoons heavy cream (I increased this from 2 Tbsp.)

Preparation

Preheat the oven to 350 degrees.

Grease a 9 x 13 inch pan or a smaller size if you prefer, as I did.

In a medium bowl, combine the flour, sugar, cinnamon, baking soda and salt.

Stir with a fork to mix everything together well.

In a large bowl, beat the eggs with a mixer at low speed until pale yellow and frothy/foamy.

Add the oil and vanilla and beat well.

Stir in the flour mixture with a wooden spoon and continue stirring the batter until the flour is completely absorbed and blended in (add about one cup of flour at a time, blend well, and repeat).

Add the apples and stir to mix well into the batter.

Scrape the batter into the prepared pan.

Bake for 50 - 60 minutes or until the cake is golden brown and springs back when lightly touched near the center of the cake and the sides of the cake are beginning to pull away from the sides of the pan.

Place the cake still in the pan on a wire rack.

Pour the glaze over the cake while both the cake and the glaze are still hot.

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About

Over-the-top wonderful, delicious, sweet, moist, apple cake that is perfect for fall. Double the caramel glaze and pour a 'pool' of it on each plate and then put a slice of the cake on each. Serve with vanilla ice cream. So yummy I cannot describe it! I indicate the adjustments that I made in parentheses as well.