I’m about to become your favorite blogger. I’m going to share the recipe right up front so you don’t have to search for it.
Confession: I did not create this recipe. It came from one of my favorite cookbooks and I omitted the nuts. The Taste of Home Baking Book has a ton of great recipes. It hasn’t steered me wrong yet!
My family and I were invited to a friend’s river camp for breakfast this past weekend, so I wanted to bring something to share that I could bake the night before. If you know me, you know I am not what you would call an early bird. (I am, however, married to an early bird!) So, I try to prepare things at night if we are expected to be anywhere before noon the next day. I searched through my cookbooks for the perfect apple recipe. My main requirement: it needed to use as many apples as possible.
My parents have a couple of apple trees in their yard that have been dropping fruit like crazy lately. It seems like a waste to let all those apples go unused, so I have been making applesauce and cutting up apples to use in pies this winter. A lot of the apples I used were “ground apples,” or apples that had already fallen, versus those off the tree. One downside of using these less than perfect apples is finding little friends inside. . .
Aside from displacing as many little wormies as possible, I wanted a recipe that used up a ton of apples. It used five. Which would seem like a lot if you had oh so carefully selected these apples from a farmer’s market, but I had just grabbed some out of my basket of 50 assorted apples, so five was a little underwhelming. But back to the recipe.
It went together pretty easily! You beat the eggs until they get foamy, then slowly add the sugar. After that, I added the vegetable oil, vanilla, baking soda, and salt one by one until blended. Then I added one cup at a time of the flour. Once it is all blended, you fold in the apples with a spatula.
This vanilla-pudding smelling (and tasting…) mixture gets poured into a greased 10 inch tube pan. It bakes in the oven at 350 degrees for 75 minutes and makes your house smell HEAVENLY! Once you pull it out of the oven and a toothpick in the center comes out clean, let it cool for 10 minutes before inverting it and pouring the topping over the cake.
The topping. OH MY. It is a simple caramel sauce that is just amazing. It’s a 1/2 cup of butter, 1/4 cup of milk, 1 cup of brown sugar, and a pinch of salt. You let it boil for three minutes in a saucepan while stirring it constantly. If your house didn’t already smell like a bakery from the cake, the sauce is going to make it smell like a Yankee Candle. After it boils, pour it slooooooowly over the cake. It will drip down the sides and all over your plate, so plan accordingly. If you’re lucky like me, there will be enough sauce left over to sop up with a piece of bread.
Look at those drips.
I will admit, it is not a beautiful cake. But, what it lacked in looks, it made up for with flavor. The caramel sauce soaked in overnight and made a kind of brown sugar crust that really complemented the soft-baked apples. This cake was just melt-in-your-mouth. Everyone who tried it couldn’t get enough! I can’t wait to make it again.
Let me know if you try it and love it as much as I did!
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