Apple Cake and Carmel Sauce
From the Kika De La Garza Subtropical Agricultural Research Center, U.S. Department of Agriculture at Weslaco
1 1/2 cups vegetable oil
1 1/2 cups sugar
1/2 cup brown sugar, packed
3 eggs
3 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
3 1/2 cups apples, peeled and finely diced
1 cup walnuts, ground or diced finely
2 teaspoons vanilla extract
In a mixing bowl, combine oil and sugars. Add eggs, one at a time, beating well after each addition.
Combine dry ingredients; add to batter and stir well. Fold in apples, walnuts, and vanilla. Pour into a greased and floured 10-inch tube pan. Bake at 325 degrees for 1 1/2 hours or until cake tests done. Cool in pan 10 minutes; remove to wire rack or plate to cool completely. When cooled, drizzle with carmel icing.
CARMEL ICING
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup heavy cream
1/2 cup butter
1 Tablespoon flour
1 teaspoon vanilla extract
Boil together all ingredients 1 to 2 minutes and drizzle over cake, OR serve hot over sliced cake.
