My daughter, Zoe, made this apple bundt (yes, another one!) cake with caramel sauce for me last night. I am catering a luncheon for 20 people today, while at the same time serving 135 kids lunch. This is the true meaning of multi-tasking!
Apple Spice Cake
1 1/3 cups vegetable oil
3 cups all-purpose flour
1 Tbs ground cinnamon
1 tsp baking soda
1 tsp salt
2 cups sugar
3 large eggs
3 to 4 Granny Smith apples, cored and cut into 1/2-inch pieces (3 cups)
1 cup chopped assorted nuts, such as pecans and walnuts (optional)
1 tsppure vanilla extract
Nonstick cooking spray with flour
Preheat oven to 350°. Spray a 12-cup bundt pan with cooking spray; 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; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine vegetable oil, sugar, and eggs; mix on high speed until lemon yellow.
Fold reserved parchment in half lengthwise; with mixer on medium speed, gradually shake in dry ingredients until just incorporated.
Add apples and, if desired, nuts, to batter; mix to combine. Add vanilla, mixing until incorporated.
Pour batter into prepared pan, and bake until a cake tester inserted in the center comes out clean, 75 to 90 minutes.
Remove from oven, and cool slightly on a wire rack.
Invert cake onto rack; turn cake right-side up to cool completely on rack, and serve drizzled with caramel sauce
Makes enough for 1 cake
1 cup light-brown sugar
1/2 cup (1 stick) unsalted butter
1/4 cup evaporated milk
1 tsp pure vanilla extract
Pinch of salt
Combine ingredients in a small saucepan over medium heat. Cook, stirring, until thickened to desired consistency.