Monday, January 28, 2013

Caramel Apple Cake

Yannis and I often have discussions about food.  I was asking him what was his favorite apple dessert and he said he really preferred to eat them as they are;fresh,cold, firm and a bit tart.  I asked him if he had ever had caramel apples, and he said he never had.  Of course!  The Greeks don't celebrate Halloween, so why would they make caramel apples?  Even when he went to America, he enjoyed the apple pie, apple sauce and apple crisp, but never my favorite, caramel apples. So today I'm making a caramel apple cake. This cake  has the same great combination of flavors as caramel apples, plus it makes the whole house smell yummy and  should induce Yannis to confess "actually, you're the  apple of  my eye!!"
careful who you buy your apples from

Caramel Apple Cake

1 cup oil
1 1/2 cups brown sugar
3 eggs
1 T. Vanilla
3 cups flour
1 teas. baking soda
1 teas. nutmeg
1 teas. cloves
1 teas. cinnamon
1/4 teas. salt
3 apples, diced
1/2 cup pecans

Beat oil and sugar well; add eggs and continue beating  till frothy, add flour (mixed with other dry ingredients); stir in vanilla, diced apples and pecans; pour into greased bundt pan and bake at 350F/180C for 1 hour and 10 minutes.  When cool: 

glaze with:

1/2 cup butter
1/2 cup brown sugar
2 Tables. milk
1 teas. vanilla
dash of salt

bring above ingredients to a boil, simmer for one minute; let stand for 1/2 hour before spreading (drizzling) over the apple cake.  French vanilla ice cream is the ultimate topping!

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