Apple Cake with Caramel Topping
- Nonstick vegetable oil spray
- 3 cups all purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 pound Golden Delicious apples, peeled, cored, cut into 1/3-inch cubes
- 2 cups (packed) golden brown sugar
- 1 1/2 cups vegetable oil
- 1 cup sugar
- 3 large eggs
- 4 teaspoons vanilla extract
- 3/4 cup pecans, coarsely chopped (about 3 1/2 ounces)
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup whole milk
- Preheat oven to 350F.
- Spray 12-cup Bundt pan with nonstick spray.
- Sift flour, cinnamon, baking soda, and salt into medium bowl.
- Transfer 3 tablespoons flour mixture to Bundt pan and tilt to coat.
- Set pan aside.
- Place apples and 2 tablespoons flour mixture in another medium bowl; toss to coat apples.
- Combine 1 cup brown sugar, vegetable oil, 1 cup sugar, eggs, and 3 teaspoons vanilla in large bowl.
- Using electric mixer, beat until mixture is thick, about 4 minutes.
- Gradually beat in remaining flour mixture.
- Fold apple mixture and pecans into batter; transfer to prepared Bundt pan.
- Bake cake until tester inserted near center comes out clean, about 1 hour.
- Transfer cake in pan to rack.
- Let stand while making caramel.
- Melt butter in heavy small skillet over medium heat.
- Whisk in remaining 1 cup brown sugar, then milk.
- Continue to whisk until topping is smooth and blended and comes to boil, about 5 minutes.
- Whisk in remaining 1 teaspoon vanilla.
- Spoon 1/4 cup hot caramel topping over warm cake in pan.
- Let stand until topping is absorbed into cake, about 15 minutes.
- Turn cake out onto platter.
- Pour remaining warm topping over cake.
- Let stand until cool, at least 1 hour.
- (Can be made 1 day ahead.
- Cover with cake dome.
- Let stand at room temperature.)
vegetable oil spray, flour, ground cinnamon, baking soda, salt, delicious apples, golden brown sugar, vegetable oil, sugar, eggs, vanilla, pecans, butter, milk
Taken from www.epicurious.com/recipes/food/views/apple-cake-with-caramel-topping-107511 (may not work)