Yuuuummmm. Nothing says autumn like caramel apples. I would have been more than happy to experiment with different recipes for this staple of harvest, but I came across this southern recipe for Gooey Caramel Apple Cake with Caramel Sauce. Caramel, arguably the most divine of candies, and apples are a fantastic combination in this perfectly spiced cake. This cake was very easy to put together. The original calls for a 9-inch pan, but the whole time I was reading the recipe, I pictured a Bundt cake. Here’s my version with a slight name change as a shout out to my MIL:
Ooey Gooey Caramel Apple Cake with Caramel Sauce
- 1 cup light brown sugar, firmly packed
- 1/2 cup vegetable oil
- 2 teaspoons ground cinnamon or pumpkin pie spice
- 1 tablespoon vanilla
- 2 large eggs
- 1/4 cup milk
- 1 3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 medium tart apples, cored and coarsely chopped
- Caramel Topping, heated
- 1/2 cup light brown sugar, packed
- 1/4 cup sweet cream butter
- 1/4 cup buttermilk or heavy cream (I used buttermilk, which added a wonderful tanginess.)
- 1 teaspoon vanilla
Combine brown sugar, butter, and buttermilk in a heavy saucepan over medium heat; bring to a boil. Reduce heat to a simmer; continue cooking and stirring for 5 minutes. Remove from heat and stir in vanilla. Pour caramel topping over hot apple cake.
Such a beautiful cake and delicious! The cake is very nice on its own, but the simple sauce just makes it more special.
Thanks to about.com for the original recipe.