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Cook1 hr 5 mins
Looking for a way to use up an abundance of apples, I stumbled across this recipe on Pinterest and traced it to bunnysoven.com. She gives credit to Examiner.Com, from Anne Marie Hurley, Livonia, Michigan. I took the liberty of tweeking this just a little. What makes this cake killer is the caramel frosting you make and pour over the cake. Make the cake let it cool , make the caramel sauce and pour the hot caramel sauce over the cake. Uh huh, gooey delicious caramel over a moist apple filled cake. It's easy, fast to make and incredibly delicious. This is a keeper!
- 1 cup vegetable oil (I know of people who sub all or half applesauce)
- 2 cups sugar
- 3 eggs
- 1 1⁄2 teaspoons vanilla
- 2 cups flour (may use 1/2 cup whole wheat flour in place of 1/2 cup white flour)
- 1 teaspoon salt
- 1⁄2-1 teaspoon cinnamon (optional)
- 1⁄4 teaspoon ground nutmeg (optional)
- 1 teaspoon baking soda
- 3 cups apples, peeled and diced
- 1⁄2 cup butter
- 1 cup brown sugar
- 1⁄4 cup milk (may sub almond milk or other non dairy milk)
- Preheat oven to 350*F. Grease and flour a 9 x 13 baking dish.
- Cake: In a large mixing bowl, beat together the oil, sugar, eggs, and vanilla. Add the flour, salt, cinnamon and nutmeg(if using), and baking soda. Beat together until well-incorporated. Stir in the apples.
- Pour the cake batter into the prepared baking dish. Bake for 55 – 60 minutes. Cool completely before adding the topping.
- Topping: In a saucepan, combine the butter, brown sugar, and milk. Cook over medium heat, stirring constantly, until the mixture boils. Boil without stirring for 3 minutes. Remove from heat and immediately spread over the top of the cooled cake. Let sit for an hour prior to serving.