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Caramel Apple Cake

When I go to potlucks, family gatherings or on hunting and fishing trips with my husband and son, this cake is one of my favorite desserts to bring. The flavorful cake stays moist as long as it lasts, which isn't long! -Marilyn Paradis, Woodburn, Oregon

12-16 ServingsPrep: 30 min. Bake: 1-1/2 hours + cooling

Ingredients

1-1/2 cups canola oil
1-1/2 cups sugar
1/2 cup packed brown sugar
3 eggs
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
3-1/2 cups diced peeled apples
1 cup chopped walnuts
2 teaspoons vanilla extract
CARAMEL ICING:
1/2 cup packed brown sugar
1/3 cup half-and-half cream
1/4 cup butter, cubed
Dash salt
1 cup confectioners' sugar
Chopped walnuts, optional

Directions

In a large bowl, combine the oil, sugars and eggs until well blended.
Combine the flour, cinnamon, baking soda, salt and nutmeg; gradually
add to creamed mixture until blended. Fold in the apples, walnuts
and vanilla.

2 of 2

Caramel Apple Cake (continued)

Directions (continued)

Pour into a greased and floured 10-in. tube pan. Bake at 325° for
1-1/2 hours or until a toothpick inserted near the center comes out
clean. Cool in pan 10 minutes before removing to a wire rack to cool
completely.
In a small heavy saucepan over medium-low heat, cook and stir the
brown sugar, cream, butter and salt until sugar is dissolved.
Transfer to a small bowl; cool to room temperature. Beat in
confectioners' sugar until smooth; drizzle over cake. Sprinkle with
nuts if desired. Yield: 12-16 servings.

Nutrition Facts: 1 serving (1 piece) equals 528 calories, 29 g fat (5 g saturated fat), 50 mg cholesterol, 211 mg sodium, 63 g carbohydrate, 2 g fiber, 6 g protein.