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Caramel Apple Cake

 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
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.

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Caramel Apple Cake (continued)

Directions (continued)

  • 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.
Nutritional 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.