SALTED CARAMEL APPLE CAKE
2 C. sugar
1 C. coconut cooking oil or vegetable oil
3 1/2 C. diced apples peeled first
1 Tsp. vanilla
3 C. self-rising flour
1 Tsp. cinnamon
3 Beaten eggs
Optional: 3/4 cup chopped walnuts or pecans I used pecans
Salted Caramel Sauce
1 C. granulated sugar
1/4 C. cold water
1/2 C. heavy cream
3/4 Tsp. finely ground sea salt
2 Tbsp. unsalted butter
HOW TO MAKE:
1-Grease and flour a tube pan.
2-Preheat oven to 350°.
3-In a large mixing bowl, stir together sugar, self-rising flour and cinnamon until combined.
4-Stir in beaten eggs, cooking oil and vanilla.
5-Stir in diced apples (and optional nuts) until just combined.
(Batter will be very thick, maybe even crumbly.)
6-Spoon batter into prepared pan.
7-Bake for 50 – 60 minutes. (Check with cake tester at the 50 minute mark.)
8-Remove from oven and let cool on a rack 20-30 minutes until warm.
9-Loosen all edges including around the center tube with a sharp knife before turning out onto a cake platter.
Salted Caramel Sauce
10-In a medium-sized sauce pan stir together 1/4 cup cold water and granulated sugar until combined.
11-Set over medium-high heat on the stove top and cook 9 -11 minutes without stirring until mixture is a deep amber color.
12-Start checking closely at the 8 minute mark.
13-Meanwhile, warm heavy cream and butter together with sea salt in a small sauce pan over medium heat. (Absolutely do not boil.)
14-When sugar and water mixture is a deep amber color, slowly whisk in the warm cream and butter mixture.
15-Whisk over the heat until it’s smooth a minute or two, then remove from the heat.
16-Salted caramel sauce will thicken up as it cools.
17-When sauce is still warm, spoon over apple cake and cascade down the sides.
(Re-heating the caramel sauce will thin it.)
I used coconut cooking oil in this recipe. Coconut cooking oil is a type of coconut oil that remains liquid at room temperature. I found it at my local health food store. It worked perfectly in this recipe. You can also use vegetable oil with good results.
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