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Sunday, September 12, 2010

Apple Cake with Caramel Sauce

We picked apples this weekend. The apple cake is from our Taste Kitchen cookbook and the sauce is from my neighbor Raquel. I can and have just eaten this caramel sauce with a spoon.

Apple Cake

3 c flour
1 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2 c sugar
1 1/3 c vegetable oil
3 large eggs, room temperature
2 tsp vanilla extract
2 apples (granny smith preferred), peeled, cored and chopped up into 1/4 inch pieces
1 c (4 oz) chopped walnuts

1. Heat oven to 350 degrees. Grease a 16 cup tube or bundt pan.
2. Beat the sugar, oil, eggs and vanilla together till thick and glossy, about 2 minutes. On low speed stir in the flour, cinnamon, baking powder, baking soda and salt. When all the dry ingredients are incorporated stir in the apples and nuts.
3. Scrape the batter into pan and smooth the top. Tap the pan gently on the counter to settle the batter. Bake the cake 50-60 minutes until a wooden skewer inserted in the center comes out with only a few moist crumbs attached.
4. Let the cake cool in the pan for 10 minutes. Run a small knife around the edge of the cake to loosen, then flip it out onto a wire rack. Turn the cake right side up and let it cool completely, about 2 hours. Serve with Caramel sauce or drizzle all over the cake before serving.

Caramel Sauce

1 c butter
1 c corn syrup or karo
2 c brown sugar

1. In a medium sized pan stir these ingredients over medium high heat until it comes to a boil. Stir constantly and boil for 6 minutes.
2. Remove mixture from heat and stir in 1 cup sweetened condensed milk and 1/3 c evaporated milk.
3. Let cool.