Caramel Apple Cake

This recipe is actually called Fresh Apple Cake, but it has a yummy caramel sauce that makes Caramel Apple Cake a more fitting name. I always bake the cake in a bundt pan, let it cool for a while in the pan, then put on a cake plate before pouring the caramel sauce over the top. The recipe actually says that you pour the topping over the cake THEN remove it from the pan so the sauce soaks into the bottom of the cake. I believe my sister has done it that way (which makes a really moist cake) then has extra caramel sauce to pour over the top. That was really yummy! I just think the caramel sauce on the top of the cake is visually appealing.

Cake:

1 cup oil

2 cups sugar

2 eggs

2 ¼ cups flour

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

½ tsp nutmeg

3 cups apples, peeled and chopped

1 cup nuts, chopped

1 tsp vanilla

Caramel Sauce:

1 stick butter or margarine

1 cup brown sugar

¼ cup evaporated milk

Combine oil and sugar. Add eggs and beat well. Stir dry ingredients into mixture and mix well. Stir in apples, nuts, and vanilla. Blend well. Bake in greased and floured tube pan at 350 for 1 ½ hours. Makes a large cake that freezes well.

Blend sauce ingredients in a saucepan. Boil for 2 minutes. Pour over cake while hot. Let sauce soak into cake while pouring. Remove from pan when cool.