Our favorite cake is this one! It is a hearty slice of warm, gooey caramel apple heaven! I have to share this dish that my mother-in-law taught me. It is the ideal accompaniment to vanilla ice cream!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 10 mins |
| Additional Time: | 3 hrs |
| Total Time: | 4 hrs 30 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch cake |
Ingredients
- 1 ¾ cups white sugar
- 1 cup vegetable oil
- 2 eggs
- 3 cups chopped Winesap apples
- 2 ½ cups sifted self-rising flour
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 cup lightly packed brown sugar
- ½ cup butter
- ½ cup heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 300 degrees F (150 degrees C). Grease a 9×13-inch baking pan.
- Combine white sugar, oil, and eggs in a large bowl; beat with an electric mixer until smooth. Add apples, flour, 1 teaspoon vanilla extract, and cinnamon; beat until a thick batter forms. Spread batter in the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Poke holes in the hot cake with a fork.
- Combine brown sugar, butter, heavy cream, and 1 teaspoon vanilla extract in a small saucepan over medium heat. Bring to a boil; cook for 2 1/2 minutes. Pour immediately over the warm cake. Let cake sit for 3 hours to soak up the glaze.
- We usually don’t wait the entire 3 hours after adding the glaze to eat it because we are too impatient. After an hour is still just as good, in my opinion.
Nutrition Facts
| Calories | 543 kcal |
| Carbohydrate | 65 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 10 g |
| Sodium | 403 mg |
| Sugars | 44 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
The only thing I changed in the recipe was substituted caramel for the vanilla. I as craving warm caramel and …. AMAZING!