February 4, 2010
Caramel Apple Cake
Florence
Course Dessert
Cuisine American
- 1 1/2 cups vegetable oil
- 1 1/2 cups sugar
- 1/2 cup packed brown sugar
- 3 eggs
- 3 cups flour
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 1/2 cups apples -- diced peeled
- 1 cup walnuts -- chopped
- 2 teaspoons vanilla
- **CARAMEL ICING**
- 1/2 cup packed brown sugar
- 1/3 cup light cream
- 1/4 cup butter
- 1 dash salt
- 1 cup confectioner's sugar
In mixing bowl, combine oil and sugar
Add eggs and all dry ingredients and stir well.
Fold in apples, walnuts and vanilla
Pour into a greased and floured 10 inch tube pan.
Bake at 325° for 1 - 1/2 hours.
Cool in pan 10 minutes.
Place on wire rack to cool completely.
In the top a double boiler over simmering water, heat brown sugar, cream, butter and salt until sugar is dissolved
Cool to room temperature
Beat in confectioners sugar until smooth; drizzle over cake.
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