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More apples than cake! Topped with a rich caramel sauce.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan, or a 10 inch tube pan. Stir the flour, baking soda and salt together and set aside.

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  • In a large bowl, cream the oil, eggs, 1 cup brown sugar and 2 teaspoons vanilla. Add the flour mixture and mix well. Stir in the chopped apples and nuts.

  • Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

  • For the Topping: In a saucepan, combine 1 cup brown sugar, 1/2 cup butter and 1/4 cup cream. Bring to a boil, and continue boiling for 3 minutes. Cool slightly and pour over warm cake.

Nutrition Facts

687 calories; protein 6.6g; carbohydrates 67.2g; fat 45g; cholesterol 73.6mg; sodium 384.1mg. Full Nutrition
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Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/08/2004
This is a wonderfully different sort of cake. My great grandma made this when I was a kid when she lost her mind to alzheimer's disease the recipe went with her. The only thing I can say is that I think there may have been a typo on the baking time. I baked this for an hour instead of thirty minutes and it came out great. Due to the oil content of the cake the toothpick came out clean even though it was not all the way done. Also I remember when my grandma made this she poked holes in the cake for the topping to seep into the cake which I think makes it all the more better. Read More
(58)

Most helpful critical review

Rating: 3 stars
08/29/2002
Batter baked for 45 minutes in tube pan yet failed to cook through to the center. Maybe too many "wet" ingredients (calls for 4 cups of apples)? Sweetness of cake made caramel topping superfluous. For fans of dense sugary cakes only. Read More
(9)
43 Ratings
  • 5 star values: 28
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
11/08/2004
This is a wonderfully different sort of cake. My great grandma made this when I was a kid when she lost her mind to alzheimer's disease the recipe went with her. The only thing I can say is that I think there may have been a typo on the baking time. I baked this for an hour instead of thirty minutes and it came out great. Due to the oil content of the cake the toothpick came out clean even though it was not all the way done. Also I remember when my grandma made this she poked holes in the cake for the topping to seep into the cake which I think makes it all the more better. Read More
(58)
Rating: 5 stars
11/18/2009
This cake is delicous, especially for fall. I cut the oil in it! I sub'd 3/4 cup apple sauce and 1/4 cup oil for the 1 1/2 cups oil it asked for. The cake was perfect!!! Read More
(29)
Rating: 5 stars
10/28/2002
I haven't made the recipe yet but a friend did and it was fabulous. Hint: My friend made the cake the night before and it seemed to moist and runny so got up in the morning and cooked it a while longer and it was great. Read More
(18)
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Rating: 5 stars
03/11/2009
Excellent cake...moist and yummy. I shredded the apples instead of chopping them for a smoother consistency. Read More
(10)
Rating: 5 stars
11/24/2008
really good and really easy. I put the apples in the food processor and pulsed till they were minced but not liquid. worked really well. caramel topping is a plus. definitely will make again. Read More
(9)
Rating: 5 stars
12/24/2012
Add cinnamon - use at least a half of a cup more sliced apples - up to a cup more. Bake longer. This is one of our family's favorite recipes! Read More
(9)
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Rating: 3 stars
08/29/2002
Batter baked for 45 minutes in tube pan yet failed to cook through to the center. Maybe too many "wet" ingredients (calls for 4 cups of apples)? Sweetness of cake made caramel topping superfluous. For fans of dense sugary cakes only. Read More
(9)
Rating: 5 stars
09/20/2010
Excellent! I made this for a pitch-in that had a German food theme. I took the suggestion to use 3/4 cup applesause and 1/4 cup oil instead of all oil and it turned out just fine. Next time though I will put the cake on a plate that will hold all the extra carmel icing that falls away from the cake. Read More
(6)
Rating: 5 stars
10/16/2011
very good very moist. I understand everyones preferences are different when it comes to spices. I added the combination I use with my apple pie. Definate keeper. Read More
(5)