Apple Spice Cake
1 1/3 Cup Vegetable Oil
3 cups Flour
1 Tablespoon Cinnamon
1 tsp Baking Soda
1 tsp Salt
2 cups Sugar
3 Large Eggs
3-4 Granny Smith Apples, Cored, and chopped into ½ inch pieces (3 cups)
1 tsp. Vanilla Extract
Caramel Sauce (recipe follows)
Preheat oven to 350°, Spray a bunt pan with cooking spray and set aside. Working over a large sheet of parchment paper, sift together flour, cinnamon, baking soda, and salt; gather sifted ingredients into center of sheet and set aside. In an electric mixer combine oil, sugar, and eggs; mix on high until lemon yellow. Fold reserved parchment paper in half lengthwise; with mixer on medium speed, gradually shake in dry ingredients until just incorporated. Add apples, mix to combine. Add vanilla, mixing until incorporated. Pour batter into prepared pan and bake until cake tester comes out clean, 75-90 minutes. Remove from oven and cool slightly on wired rack. Invert cake onto rack; turn cake right side up to cool completely on rack. Serve with vanilla ice-cream and drizzle both with caramel sauce .
Caramel Sauce:
1 cup Brown Sugar
1 stick Butter
1/4 cup Evaporated Milk
1 tsp Vanilla
Pinch of Salt
Combine ingredients in a small saucepan over medium heat. Cook stirring until thickened to desired consistency.
1 1/3 Cup Vegetable Oil
3 cups Flour
1 Tablespoon Cinnamon
1 tsp Baking Soda
1 tsp Salt
2 cups Sugar
3 Large Eggs
3-4 Granny Smith Apples, Cored, and chopped into ½ inch pieces (3 cups)
1 tsp. Vanilla Extract
Caramel Sauce (recipe follows)
Preheat oven to 350°, Spray a bunt pan with cooking spray and set aside. Working over a large sheet of parchment paper, sift together flour, cinnamon, baking soda, and salt; gather sifted ingredients into center of sheet and set aside. In an electric mixer combine oil, sugar, and eggs; mix on high until lemon yellow. Fold reserved parchment paper in half lengthwise; with mixer on medium speed, gradually shake in dry ingredients until just incorporated. Add apples, mix to combine. Add vanilla, mixing until incorporated. Pour batter into prepared pan and bake until cake tester comes out clean, 75-90 minutes. Remove from oven and cool slightly on wired rack. Invert cake onto rack; turn cake right side up to cool completely on rack. Serve with vanilla ice-cream and drizzle both with caramel sauce .
Caramel Sauce:
1 cup Brown Sugar
1 stick Butter
1/4 cup Evaporated Milk
1 tsp Vanilla
Pinch of Salt
Combine ingredients in a small saucepan over medium heat. Cook stirring until thickened to desired consistency.
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