With this Apple Cake Caramel Sauce recipe, you will win the hearts of anyone who tries a piece. When using this easy-to-make recipe, you will have plenty of time to mingle with friends and family. While the presentation will be spectacular, now there is no need to worry; your dessert will win the hearts of all. Now, it never hurts a meal if the cook enjoys a glass of Fine Wine while making the meal.
Apple Cake Caramel Sauce
Now For The Apple Cake Ingredients:
- 1½ Cups of Vegetable Oil
- 2 cups of sugar (I prefer Florida crystals to traditional white sugar).
- 3 jumbo eggs (the size of the eggs makes a difference).
- 3 Cups of All-Purpose Flour
- 1 Teaspoon of Baking Soda
- ½ Teaspoon Salt
- ½ Teaspoon Nutmeg
- 1 Tablespoon Cinnamon
- 3 Cups Coarsely Chopped Granny Smith apples, unpeeled
- 2 Teaspoons Vanilla
- 1 Cup chopped Walnuts (Optional)
Apple Cake Directions:
- Preheat oven to 325°F
- Butter and flour a 10-inch Bundt Pan
- Start by using an electric mixer to blend together the oil and sugar in a large bowl. Next, add the eggs, one at a time, until thoroughly blended. Now slowly sift flour, baking soda, salt, nutmeg, and cinnamon into the egg mixture, beating thoroughly. While you continue adding the flour to the egg mixture, the batter will become thick. Once the flour is completely mixed into the egg mixture, now add the apples (and the walnuts, if you choose) using a spatula. Finally, stir in the vanilla.
- Now spoon the mixture into the prepared bundt pan and bake for 1¼ hours. Will be done when a toothpick inserted into the cake comes out clean. Finally, remove from the oven and let cool for about 1 hour.
Caramel Sauce Ingredients:
- 1½ cups of butter (12 ounces) cut into pieces
- 3 Cups of Light Brown Sugar
- 1½ Cups of Heavy Whipping Cream
Caramel Sauce Directions:
- Firstly, melt butter in a heavy-bottomed medium saucepan. Over medium heat.
- Secondly, stir in the brown sugar, stirring frequently, until completely dissolved.
- Lastly, add the whipping cream using a whisk to form an emulsion.
To unmold the cake, gently run a butter knife around the edges, including the middle “hole.”. Now place an edged plate over the Bundt Pan and invert the cake onto the plate. ∗ Using an edged plate keeps the sauce from overflowing off the edge of the serving platter. ∗ Once the cake drops from the bundt pan onto the platter, remove the Pan and use about ¾ cup of the sauce over the top of the cake to form a “glaze.”. It can be served immediately with extra sauce per plate, according to preference. Since this sauce keeps well in the refrigerator, but should be reheated before serving. When reheating, use low heat or the microwave oven.
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