Apple Cake with Warm Caramel Sauce
A scrumptious autumn dessert
x2 | x4 | x6 | |
3 eggs | 6 | 12 | 18 |
1 cup vegetable oil | 2c | 4c | 6c |
2 cups sugar | 4c | 8c | 12c |
1 T. vanilla | 2T | ¼c | ¼c + 2T |
2½ cups flour | 5c | 10c | 15c |
1 t. salt | 2t | 1T + 1t | 2T |
1 t. baking soda | 2t | 1T + 1t | 2T |
2 t. baking powder | 1T + 1t | 2T + 2t | ¼c |
1 t. cinnamon | 2t | 1T + 1t | 2T |
1 t. nutmeg | 2t | 1T + 1t | 2T |
3 cups golden delicious apples, peeled and chopped | 6c | 12c | 18c |
1 cup pecans, chopped | 2c | 4c | 6c |
Serving Day | |||
whipped cream | |||
Caramel sauce | |||
½ cup butter | |||
1 cup brown sugar | |||
¼ cup half-and-half |
Original Recipe Yield
10–12 servings
Cooking Day
In a large mixing bowl, beat eggs with an electric mixer until light yellow. Add oil and sugar; beat on medium speed until well mixed. Add vanilla. In a separate bowl, sift together flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Blend into egg mixture. Fold in apples and pecans with a wooden spoon. Pour batter into greased and floured Bundt pan. Bake in a 350 degree oven for 50–60 minutes, until toothpick inserted in the center comes out clean. Remove from Bundt pan immediately, inverting cake onto a wire rack. Cool cake completely. Wrap in plastic wrap, then foil, and freeze.
Serving Day
Thaw cake completely. Warm cake slightly in microwave. Serve immediately with dollop of whipped cream and warm caramel sauce.
Caramel sauce: Melt butter in a medium saucepan. Add brown sugar and half-and-half, stirring constantly. Bring to a gentle boil, then continue cooking for an additional 5 minutes, stirring frequently, until sauce reaches desired consistency.