This sweet, caramel-topped cake studded with apples and pecans is best eaten warm, when it is almost pudding-like, for a big bowl of fall-scented comfort on a crisp, cool afternoon.
Nama’s Apple Cake
Hands On Time: 20 minutes
Total Time: 1 hour and 0 minutes
3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup vegetable oil
3 large eggs
1 heaping teaspoon vanilla
3 cups diced and peeled baking apples, such as Granny Smith
1 cup chopped nuts, such as pecans (optional)
1 cup packed brown sugar
8 tablespoons (1 stick) unsalted butter
1/4 cup milk
To make the cake: Heat the oven to 350 degrees. Generously butter a 9- by 13-inch baking dish.
In a large bowl, whisk together the flour, sugar, baking soda, cinnamon and salt.
In a medium bowl, whisk together the vegetable oil, eggs and vanilla. Using a stiff spatula or wooden spoon, stir the oil mixture into the flour mixture. It will be “real stiff.” Mix in the apples and nuts, if using. Press the mixture into the prepared baking dish and smooth out the top into an even layer.
Bake until golden brown and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let cool while preparing the sauce.
To make the sauce: In a small saucepan, combine the brown sugar, butter and milk. Place over medium-high heat to melt the butter. Once the butter has melted, bring the mixture to a boil and reduce the heat to medium. Continue to boil, stirring constantly, until the sauce just begins to thicken, 2 to 3 minutes. Pour the hot sauce over the cake, spreading it evenly across the top.
Let the cake cool at least until the sauce has seeped in, about 20 minutes. Alternatively, let the cake cool completely before serving.
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Source: Thanks https://www.usatoday.com/story/life/food-dining/2022/10/01/apple-cake-recipe-with-caramel-and-pecans/10456750002/