Fall Apple Cake With Caramel Icing
- FOR THE CAKE:
- 3 whole Eggs
- 3/4 cups Canola Oil
- 2 cups Sugar
- 2 teaspoons Cinnamon
- 2 cups Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Vanilla Extract
- 4 cups Chopped Fresh Apples (raw)
- 1 cup Chopped Walnuts (optional)
- _____
- FOR THE CARAMEL ICING:
- 3 Tablespoons Hard Margarine
- 1/4 cups Heavy Cream
- 3/4 cups Brown Sugar
- 3 cups Powdered Sugar
- Blend eggs and oil until light and foamy. Mix in sugar. Sift dry ingredients together (or not) and fold into egg mixture. Add vanilla, apples, and walnuts (optional).
- Pour into a greased bundt pan or 9x13 cake pan. Bake at 350F approximately 50 minutes. About halfway through, cover loosely with foil that has slits cut in it to keep it from becoming too dark.
- While cake is cooking, put margarine, cream, and brown sugar in a small saucepan and bring to boil. Boil for one minute. Remove from heat and whisk in 1 cup powdered sugar. Let mixture cool to lukewarm (you can cover it with Saran wrap and chill in the fridge for a while). Then whisk in remaining powdered sugar. For the bundt cake, you'll want a thick but pourable consistency to pour onto the cake. For the 9x13, make it a little thicker to spread on.
- Fabulous cake. Make one for a neighbor today.
cake, eggs, ube, sugar, cinnamon, flour, baking soda, vanilla, fresh apples, walnuts, margarine, ubc, brown sugar, powdered sugar
Taken from tastykitchen.com/recipes/desserts/fall-apple-cake-with-caramel-icing/ (may not work)