Saturday, October 29, 2011

Apple Spice Cake ~ 10.29.11

This delightful apple cake is a snap to put together. Just mix in the ingredients and pour into your greased bundt pan. Bundt cakes (if you grease properly and flour properly) - always come out looking so beautiful and fancy. The aroma that will fill your home as this cake bakes will definitely warm up your taste buds.
Be sure to make some caramel sauce (or buy a jar in a pinch- I love Tastefully Simple Creamy Caramel Sauce). I just happened to have a jar of Aldi's brand in my pantry, so that's what worked out for me the day I made this for our church group.

Once you make this, you'll agree this cake is worthy of a celebration- which was why I originally tried it! For my son's 4th birthday party we made this to go along with other fall treats. But it's just as great for a Sunday brunch, too.


Apple Spice Cake
originally posted at She's a Crafty Pumpkin, Oct. 28, 2006
courtesy Dorothy Mae Brown, via Martha Stewart dot com

1 1/3 c vegetable oil
3 cups all purpose flour
1 Tbs cinnamon
1 tsp baking soda
1 tsp salt
2 cups sugar
3 eggs
3-4 Granny Smith apples, peeled, cored and cut into half inch pieces (I've used MacIntosh, too)
1 cup assorted nuts (optional)
1 tsp. pure vanilla extract
Caramel Sauce

--Preheat oven to 350°. Spray a 12-cup bundt pan with cooking spray; set aside.

-- Sift together flour, cinnamon, baking soda, and salt; set aside. 
 --In the bowl of an electric mixer fitted with the paddle attachment, combine vegetable oil, sugar, and eggs; mix on high speed until lemon yellow. 
--With mixer on medium speed, gradually add in dry ingredients until just incorporated. 
--Add apples and, if desired, nuts, to batter; mix to combine. Add vanilla, mixing until incorporated.
--Pour (it's rather thick, so use a spatula) batter into prepared pan, and bake until a cake tester inserted in the center comes out clean, 75 to 90 minutes. 
--Remove from oven, and cool slightly on a wire rack.
 --Invert cake onto rack; turn cake right-side up to cool completely on rack, and serve drizzled with caramel sauce.

Serves 10. (I've sliced into several more slices than that before, too)

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