- 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
- 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.
- Pour into a greased and floured 10-in. fluted 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 walnuts if desired. Yield: 16 servings.
Reviews for Caramel Apple Cake
"Delicious cake! Moist and always a hit!"
"This turned out perfect exactly the way the recipe calls for ... timing and everything! The only thing I did was put the cake in the refrigerator on the cooling rack to speed up the cooling. I did the same thing when waiting for the icing to cool. The only reason was to save time. I also used granny smith apples and it turned out "melt in your mouth" delicious! I'm saving it as a favorite!"
"I have made this cake twice for church events and both times I have come home with an empty cake platter. It came out moist and perfect. I did put a little more powdered sugar in the icing to thicken it up but other than that I followed the recipe as written. All I can say is yummy, yummy, yummy! This cake is awesome! It will definitely be made again and again."
"Delicious! This cake turns out perfectly every time I bake it. Everyone us always asking for the recipe. It stays nice and moist!"
"Cake was done and delicious after 70 minutes. My glaze still kind of ran off of the cake, even after cooling for a couple hours, but everything was still very good!"
"Actually, in 1999, I recall making this cake and then I made it again 11/29/14. I used 1 tsp. salt, rather than 1/2 tsp. salt. I also mixed the peeled chopped apples with 1/3 cup cinnamon-sugar mixture! I baked the cake at 325o F. in a greased and floured 10" Bundt pan for 75 minutes even and it tested done! I used 1 cup EACH of packed brown sugar and granulated sugar for the batter! When I made the icing, I'd used 4 cups of confectioners' sugar and kept stirring the icing to make sure it was easy to spread. Instead of cream, I used 2% milk. I also omitted the salt called for in the icing! I cooled the cake 10 minutes, then turned out to cool on wire rack. I iced the cake ahead of time to make sure that the icing would not get hard later on! The warmth of the finished cake made it easier for the icing to adhere! What was LEFT of the caramel icing glaze, I thinned out with just enough warm water and spooned it over my other cake which I'd made: A Spiced Apple Cake! The first cake also had a caramel icing, but this 2nd recipe for caramel icing was lighter in color and gave a really nice contrast of light and dark glaze! I omitted the nuts due to people having allergies! I'd also added 1 Tbsp. ground orange peel in the cake batter for a tang of citrus! delowenstein"
"Sublime! My daughter, (an accomplished cook), said this is the only recipe I will ever need to take to any gathering. My oven runs a bit hot, and the cake was perfect at 80 minutes. I was out of walnuts, substituted pecans, and used Golden delicious apples both times I've made it. Simply out of this world! Do make this cake - and serve it proudly. Hats off to you, Marilyn Peradis !"
"This cake is awesome"
"My new favorite cake! I followed the recipe to a T, except for baking time, and it turned out so moist, so perfect. The caramel icing had a perfect texture and consistency. I was sure to let the cooked icing ingrediants cool to room temp as directed (a couple of hours) before beating in the confectioner's sugar. There was enough icing to cover the entire cake, which I loved. Will be making again next week to bring to work! Due to other reviews noting that the bake time might be a little high, I baked mine for 1 hour and 20 minutes and it came out perfect."
"Delicious moist cake!!!! It is a keeper recipe. I will be trying half applesauce and half oil next time! I also did , like one lady suggested, and put in some caramel ice cream topping to give the frosting a more caramel flavor! I also had about 1/2 cup of apples left after peeling, so just threw them in and reduce the nuts to 1/2 cup and it turned out just fine! AND YES... IT is better the next day and the next!!!!"