Fresh Apple Cake with Caramel Glaze
I have just re-discovered this family favorite. I decided that since I was putting it on the forum I was on I might as well share it with everyone. My family got it from a lady that was in our church.
Ingredients
- Fresh Apple Cake
- Nancy Stewart-Glenwood Springs
1C. Vegetable Oil
- 3C. Flour
- 1C. Chopped Nuts(Walnuts)
- 2t. Vanilla
- 3C. Chopped, Peeled Apples
- 2 C. Sugar-2T.
- 2 Eggs
- 1 t. Soda
- ½ t. Salt
Combine oil and sugar. Add well-beaten eggs and vanilla. Measure and sift together flour, salt and soda. Add dry ingredients to first mixture. Stir in chopped fresh apples and nuts and combine thoroughly. Pour into tube or a 13” x 9” pan. Bake at 300degrees until done.*
Caramel Glaze for Fresh Apple cake:
- 1 C. Light Brown Sugar
- ½ C. Butter
- 1 t. Vanilla
- ¼ C. Evaporated Milk
Place butter and sugar in double boiler and allow to melt; blend well, add evaporated milk(or could use cream) and bring to a full boil. Cool and add vanilla. Spread evenly over cake.
*The first time I made this I do not remember if I baked it at 300. I don’t think I did. I made a 9 x 13 and it took about an hour and a half and I believe I baked it at 325. The second time I made it I made it into cupcakes and I started out at 300 and it was taking forever so I bumped it up to 325 and finished them. I think that they still took close to an hour to bake and these were your standard size cupcakes.
Instructions
- Combine oil and sugar. Add well-beaten eggs and vanilla. Measure and sift together flour, salt and soda. Add dry ingredients to first mixture. Stir in chopped fresh apples and nuts and combine thoroughly. Pour into tube or a 13” x 9” pan. Bake at 300degrees until done.*
This is an extremely slow oven. The first time I made this recipe I did not realize that it was set so low. So I believe that I set the oven to 325 degrees and it still took 1 1/2 hours for a 11″ x 15″ pan to cook. The second time I made it I made it into cupcakes and they took almost an hour(standard size).
I tried to respond to your question via email, but had no success so hopefully you will see my response here: Sandi, this cake takes a very long time to cook and it is very dense. I have had this problem recently, but not with this cake. My cakes have taken no less than 1 1/2 hours to bake and sometimes closer to 2 hours. One time I made it I raised the temp up to 325Degrees and cooked for a while. I have never had to do this, but one suggestion you might try is to take a sharp knife and after your cake tests done take the knife and slice a little slit into the top of the cake near the testing place and slip your knife blade tip down a little way and kind of pull it apart very slightly and see if you can tell what is beneath the immediate top? I made it in a 9x13 once and I am sure that it took near 2 hours to bake. It is not one that is high rising so I would just bake it a little more if it seems doughy when you try this. I have had other cakes test out done for me and then find out after I take them out of the oven that they are not done when I am getting ready to flip them out of the pan. It is a moist cake, but there is a lot of difference between moist and doughy so you should be able to tell. If you have any more problems let me know.