Apple Cake with Caramel Icing

Apple Cake with Caramel Icing

It’s the season of crisp days and tart apples.  This moist cake with its creamy caramel icing is best served the next day at room temperature. 

2 eggs

1 ½ cups sugar

1/2 cup canola oil

2 cups peeled, diced tart apples

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

2 teaspoons vanilla

3 cups flour

1/2 cup chopped nuts

In a large mixing bowl, whisk together the eggs, sugar and oil.  Add the diced apples, baking soda, cinnamon, salt, vanilla and mix well.  Add the flour, one cup at a time.  Batter will become thick.  Stir in the nuts.  Spoon the batter into a 9 X 13 cake pan that has been mist with cooking spray.  Bake at 350 for 25 minutes or until golden and an inserted toothpick comes out clean.

 Caramel Icing

1 stick butter

1 cup brown sugar

2 tablespoons milk

1/4 cup powdered sugar

In a small sauce pan, melt together the butter, brown sugar and milk.  Remove the pan from the heat and whisk in the powdered sugar a few tablespoons at a time.  Place the icing in the refrigerator to set up for 15 minutes.  Ice the cake once it has completely cooled.  Serves 10 – 12