CARAMEL APPLE CAKE

By carvalhohm2

Ingredients

• 1 cup light brown sugar, firmly packed
• 1 cup granulated sugar
• 1 1/2 cups vegetable oil
• 3 eggs
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1/2 teaspoon freshly grated nutmeg
• 5 fresh apples (Granny Smith is fine), peeled and diced into 1/2-inch pieces (this yields about 4 cups or a little more)
• 1 1/4 cups chopped and toasted pecans
• 2 1/4 teaspoons vanilla

Details

Servings 12
Preparation time 30mins
Cooking time 100mins
Adapted from inasouthernkitchen.com

Preparation

Step 1

Preheat oven to 325.

Butter and flour a 9x13 inch baking dish.

Beat sugars and oil in large mixing bowl until very well blended.

Add eggs, one at a time, and beat well after each one.

Sift dry ingredients and spices and add gradually to egg mixture.

Stir in apples, pecans and vanilla.

Pour into prepared dish and bake for about 1 hr 10 minutes. Begin checking with a toothpick at 50 minutes and then check frequently until a toothpick comes out clean.

Remove from oven and make glaze.

Poke holes all over cake with a skewer and then pour warm glaze slowly over the cake.

NOTES:
Scott Peacock's glaze version 1:
4 tablespoons unsalted butter
¼ cup granulated sugar
¼ cup brown sugar
pinch of salt
½ cup heavy cream

Melt butter in a saucepan and add both sugars and salt. Stir until blended, then cook over medium-low heat for about 2 minutes. Stir in the cream and bring to a boil; boil for 2 minutes, stirring constantly. Remove from heat and pour over cake.

Scott Peacock's version 2:
Increase to 6 tablespoons butter, ⅓ cup granulated sugar, ⅓ cup brown sugar, pinch of salt and ½ cup heavy cream. Follow instructions above.

Taste of Georgia:
1 cup sugar (I would use brown)
1 stick butter
½ teaspoon salt
½ cup evaporated milk (I would use cream)
1½ teaspoons vanilla

Combine all topping ingredients (except vanilla) in a saucepan and cook over low heat, stirring constantly for 10 minutes. Remove from heat and add vanilla. Spread over warm cake.

Andersonville Skillet:
Melt 1 stick oleo (butter) and 1½ cups light brown sugar. Boil for 3 minutes. Remove from heat and add 6 tablespoons canned milk (I would use cream). Boil 1 minute. Cool and beat until creamy, then spread.

Glaze I would use next time:
1 stick unsalted butter
½ cup granulated sugar
½ cup brown sugar
¼ teaspoon salt
½ cup heavy cream
Follow Scott Peacock's directions above.