CARAMEL APPLE CAKE

By gaster16

Ingredients

• Cake:
• 3-1/2 cups all-purpose flour
• 2 teaspoons cinnamon
• 1 teaspoon ground cloves
• 1/2 teaspoon allspice
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1-1/2 cups brown sugar
• 2 cups unsweetened applesauce
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• Topping:
• 60 caramel candies
• 2 tablespoons water
• 3/4 cup walnuts toasted and finely chopped
• Waxed paper
• 1 large craft stick

Preparation

Step 1

Topping:

Place caramel candies and water in medium bowl and microwave on high power for 1 minute. Stir, then heat 30-45 seconds more until mixture is smooth and forms a slow thick ribbon when dropped from a spoon.

Heat oven to 350 degrees. Grease and flour 2 (1-1/2 quarts) oven safe bowls. Combine first 6 ingredients in large mixing bowl. In separate bowl beat together the remaining cake ingredients then add this mixture to the dry ingredients, and beat until well mixed. Pour batter into prepared bowls and bake for 60-70 minutes or until knife inserted in center comes out clean. Allow cakes to cool in bowls for 10 minutes, remove them from bowls, set them inverted on wire racks to cool completely. Once they had cooled, turn over the cakes and use a long knife to even the tops.

Layer cakes (flat sides together), using a few spoonfuls of caramel to help hold them in place. Pour remaining sauce over cake. The caramel will run down sides of cake to cover it completely. Let the caramel set for about 20 minutes before pressing walnuts onto bottom half of the craft stick with waxed paper and insert the covered end into the top of the cake. Refrigerate or serve immediately.