337. Apple Caramel Cake

Apples are an amazing and versatile fruit which we unfortunately take for granted and greatly underestimate it. There are so many varieties and so many different ways to eat them, from fresh to cooked or baked.
I came across this apple cake recipe on A Year From Oak Cottage, authored by Marie, who also pens The English Kitchen. I must have a taste for caramel-topped cakes, as the first recipe that drew me to The English Kitchen was the sticky toffee date cake several years ago. This cake is different but just as good. I dice the apples fairly small.
My advice is to cool the cake completely,and cool the sauce partially, before combining the two. Otherwise if one or both are too hot, the sauce will be too runny.
Making them into cupcake might not be such a bad idea, either...

Ingredients:

3 cups flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 cup packed light brown sugar
1 cup sugar
¾ cup vegetable oil
2 eggs
1 tsp vanilla
4 cups chopped Granny Smith apples (3 to 4 large apples)

For the glaze:
½ cup butter
1 cup packed light brown sugar
¼ cup cream

Method:

Combine the flour, baking soda, salt, cinnamon and nutmeg in a bowl; set aside.
Beat the brown sugar, sugar, oil, eggs and vanilla in a mixing bowl.
Add the flour mixture to the sugar mixture and beat until well blended; mixture will be very thick.
Fold in the apples.
Pour into a greased and floured tube pan (bundt).
Bake in a pre-heated 180*C/350*F oven for 1 hour, or until a wooden pick inserted in the centre comes out clean.
Cool on a wire rack, then invert onto a serving plate.

For the glaze: combine the butter, brown sugar and cream in a saucepan.
Bring to a boil, reduce the heat and simmer for 2 minutes and 30 seconds.
Pour the hot glaze over the cooled cake.

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