January 18, 2011

Vohland family Apple Cake with Carmel Sauce

3 eggs, beaten
2 cups sugar
2 tsp vanilla
1 ½ cups cooking oil
3 cups flour
1 tsp baking soda
2 tsp cinnamon
½ tsp salt
4 granny smith apples, peeled, cored, chopped
1 cup chopped walnuts

In a mixing bowl, combine eggs, sugar, vanilla & oil. Set aside.
In another bowl, combine flour, baking soda, cinnamon & salt.
Add apples & walnuts to the dry ingredient.
Fold liquid ingredients into the dry mixture.
Spoon batter into a greased Bundt pan, will be very thick.
Bake at 325 F (160C) for 1 ½ hours or until inserted toothpick comes out clean.
Cool on cake rack for 15 minutes before removing from pan.
Serve as is, or with Caramel Sauce, recipe follows.

Caramel Sauce
½ cup white sugar
½ cup brown sugar
½ cup butter
½ cup whipping cream

Combine all ingredients in a small saucepan. Bring to a boil. Cook 1 minute.
Serve with Apple Cake
Yield: 16 Servings

Note: You may want to double the caramel sauce,

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