Apple Cake with Warm Caramel Sauce wineGlass.ai blueRibbonB.ai

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.