Caramel Apple Cake

Simple, homey, comforting apple cake

– the perfect tea time treat for fall.

It’s fall and the time of year when it just seems right to put apples and cinnamon in everything. And what goes perfectly with apples and cinnamon, why caramel of course!

Filled with apples and topped with a delicious caramel sauce, this cake is quick, easy and oh so good. It makes for the perfect fall treat with its warm cozy flavors.

You start off by making a simple oil based cake. Followed by folding in chunks of apples and toasted walnuts. Finish off by drizzling the mist freshly baked cake with a thick velvety caramel sauce, a sauce which literally takes minutes to make, and is SO good..

Caramel Apple Cake
Servings: 10-12
·         2 cups all-purpose flour
·         ¼ tsp salt
·         ¾ tsp baking soda
·         ½ tsp cinnamon, optional
·         ½ cup walnuts chopped
·         1 cup vegetable oil
·         1 cup granulated sugar
·         2 eggs, at room temperature
·         ½ tsp vanilla
·         2 cups apples, peeled and chopped into 1/2″ thick pieces
Caramel Sauce
·         ½ cup brown sugar 
·         2 Tbsp milk 
·         45g salted butter 
For the cake:
Preheat oven to 180˚C. Grease a 9-inch spring form pan or a Pyrex dish with butter or oil.
In a bowl, whisk together the flour, baking soda, cinnamon and salt. Set aside.
In a large bowl, beat the eggs, oil, vanilla and sugar on medium speed with an electric mixer until well blended.
Mix in the dry ingredients until just combined.
Using a wooden spoon, mix in the walnuts and the chopped apples.
Bake the cake until golden brown about 45 to 50 minutes or until a toothpick inserted comes out clean.
Once the cake is done, poke it all over with a fork or a skewer. Pour the prepared sauce over hot cake while still in the pan. Give the cake a few minutes to absorb the sauce before slicing and serving.
For the sauce:
1.       Place sauce ingredients into a small saucepan over medium heat. Stir constantly and bring it to a gentle boil. After it begins gently boiling, continue to stir and allow to cook for about three minutes on low heat. It should be loose and will lightly coat the back of a spoon.
·         You can choose not to use the caramel sauce. In that case, let the cake cool for 10 minutes, dust with icing sugar and serve.
·         I like to toast my walnuts before adding to the cake batter. To toast walnuts, simply heat them on low heat in a nonstick frying pan for a couple of minutes until they are light brown and fragrant.