The best thing about apple picking actually happens after you get home. It’s the apple eating! In our house that means pie, dumplings, sauce and cake!
The first thing I did with our new found apply wealth was to make a caramel cake that I found, where else? Pinterest. Pinterest is quickly becoming my go to site for all of my inferiority complex needs. You can click on the little “P” button of the side to get a link to all of my future failures, and maybe a few successes. I’ve even got a whole board dedicated to apple picking. Fortunately, I totally rocked this apple cake!
This recipe is derived from a recipe featured on the “Charm of Home” blog which was derived from a recipe from Paula Deen’s The Lady and Sons cookbook. Now, before you start popping Lipitor like tic tacs I’ll ease your mind my telling you that I have removed about a third of the fat and sugar from this recipe and it still tastes amazing! Without further adieu…Let’s get to the cooking!
First you’re going to want to mix together the sugar, eggs and oil in your mixer. At this point I reduced the amounts of oil and sugar by 1/2 cup each, see, this cake is practically a health food! After that toss in your flour, I added a pinch of salt and about a teaspoon of cinnamon as well.
Give it all a quick mix, it will come together like a dream! At this point you’re going to want to add the apples. I reasoned that since I took out about a half a cup of oil I would need to add an extra cup or so of diced apples. SO HEALTHY!! I’m telling you Dr. Oz is practically knocking on my door here!
You can also add walnuts at this point, but my people don’t like walnuts so I sacrifice. (Total lie! We didn’t have any walnuts or I would have put them in and made everyone else eat around them.) Throw it into a well greased 9×11 and bake it up at 350F for about 45 minutes or until it’s nice and brown on the top. While you’re baking it , make up the caramel for the top!
This caramel sauce is super easy. Just toss a stick and a half (3/4 cup) of butter into a sauce pan with a cup of brown sugar and a splash of milk and bring it up to a boil. Let it bubble away for about 2 or 3 minutes. Keep it warm on the stove top until your cake is ready to come out of the oven.
When your cake is all golden browny goodness it’s time to pull it out of the oven and poke it all over with a chopstick (or whatever you have). Don’t wait until it cools, you want it to still be warm for the magic to happen! Now you’re going to pour the caramel sauce all over the hole-y cake. At first it will look like soup, but the cake will quickly absorb the caramel sauce along with all of it’s buttery sugary goodness.
Wait for a while.
just a little longer
Ok, once the cake is cool(ish) you can cut, serve and bask in the kudos of your friends and family
2 cups sugar
1 cup vegetable oil
3 cups all-purpose flour
1 tsp cinnamon
1 cup chopped walnuts (optional)
3 1/2 cups fresh apples (diced)
2 teaspoons vanilla
1 1/2 stick of butter
1 cup brown sugar
splash of milk
- Preheat your oven to 350F.
- Cream the oil, sugar and eggs together in a mixing bowl for about 4 minutes.
- Add flour, salt and cinnamon and mix to combine.
- Mix in the vanilla, apples and walnuts (if using)
- Pour into a well greased 9X11 pan and bake for about 45-60 minutes or until browned.
- Meanwhile, make the sauce. combine all of the sauce ingredients in a sauce pan and bring to a boil
- Simmer for about 4 minutes and keep warm
- When the cake is done, poke it all over the top with a fork or chipstick
- Pour the caramel sauce over the cake and let cool before cutting.
Make 15 – 20 servings
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