Pat Keast makes a wonderful Caramel Apple cake and who doesn’t like caramel when combined with sweet apples and spices - I’ll have another slice, please. Pat also makes this cake in a variety of molds for giving as gifts or to accent in theme - as the picture of her star loaf.
Caramel Apple Cake Pat Keast, PC, OK
1-1/2 cups Vegetable Oil
2 cups Granulated Sugar
3 Eggs
3 cups Flour
1-1/2 teaspoons Baking Soda
1 teaspoon Salt
1/2 teaspoon Cinnamon
1/2 teaspoon Cloves
1/2 teaspoon Nutmeg
1 teaspoon Vanilla
3 cups chopped Apples
1/2 cup chopped Pecans or Walnuts
1 16-ounce container Litehouse Caramel
Extra Nuts to scatter on top of cake, if desired
Mix all ingredients together except caramel.
Grease and flour a Bundt pan.
Pour in half the batter and drop teaspoons full of caramel around the center part of the batter (about half the container), trying not to touch the cake pan. Swirl the caramel into the cake batter. Pour remaining batter over caramel and bake at 350 degrees for 30 to 45 minutes - test by touch, cake will spring back when done.
Remove from oven and allow to sit for 5 minutes. Remove from pan onto a platter and pour remaining caramel over the warm cake. Scatter with nuts if desired.
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