Preparation Time: 20 minutes
Baking/Cooking Time: 75 minutes
For a healthier cake, use healthy oil such as grapeseed or olive oil (not extra virgin). Both oils are excellent in any baking application, which requires oil.
3 large eggs
2 Cups of Imperial® or Dixie Crystals® Extra Fine Granulated Sugar
1 ½ cups of oil
2 teaspoons of Vanilla extract
3 Cups of all-purpose flour (Spoon and sweep method*)
1 teaspoon of baking soda
2 teaspoons of cinnamon
½ teaspoon of salt
3 apples, golden delicious or Granny Smith
1 Cup of chopped pecans or walnuts
8 Tablespoons or ½ cup unsalted butter
1 cup well packed brown sugar
¼ cup milk
Preheat oven to 350°F.
1. Butter and flour a 10-inch tube pan and set aside.
2. In a mixing bowl mix the eggs until foamy. Add the sugar and on high speed mix until thick and fluffy. Gradually add the oil and then vanilla.
3. Sift together the flour, baking soda, cinnamon and salt and add to the egg mixture. Mix until just combined, scrape well and mix briefly.
4. Peel the apples and slice in quarters. Remove the core and cut in 4 slices. Cut the slices to obtain cubes. Add to the cake mix along with the pecans. Mix to combine.
5. Scrape the batter into the prepared pan and place in the oven until the center bounces back when lightly pressed or until an inserted toothpick comes out clean about 75 minutes. Cover cake with aluminum foil if it becomes too dark.
6. Let cool for 5-10 minutes and turn upside down on a serving tray.
7. For the caramel topping, combine the ingredients in a saucepan and bring to a boil. Boil for 3-4 minutes while constantly stirring. Remove from heat and let cool.
8. Pour on warm or cooled cake.
Yield: 12 servings
* Using a large spoon, fill the measuring cup with flour until the required amount is obtained.
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