Glazed Caramel Apple Cake

Serves 12

  Adapted from "The Gift of Southern Cooking", by Edna Lewis & Scott Peacock

Nothing says Fall is here like apples and spices!  Of course with the NC State fair coming up, I'm dreaming of caramel apples!  We just returned from 2 1/2 weeks cruising in Canada and New England and I am ready to cook and enjoy some home made comfort food.  Celebrity Cruises' food was great & I had my Maine lobster fix (4 times!) but I'm ready for some "plain" stuff now!   So here's the recipe for the apple cake that I just made.  The house smelled so good that I was ready to jump into a pile of leaves!  My verdict on this cake:  it's a keeper; moist and not too sweet, a bit crunchy with pecans, and topped with a delicate caramel glaze.  Enjoy!

Ingredients

·        1 cup light brown sugar, firmly packed (I used ½ cup Splenda brown sugar)

·        1 cup granulated sugar (I used ½ cup Splenda baking blend sugar)

·        1½ cups vegetable oil

·        3 eggs

·        3 cups all-purpose flour

·        1 teaspoon baking soda

·        2 teaspoons ground cinnamon

·        ½ teaspoon ground allspice

·        ½ teaspoon ground cloves

·        ½ teaspoon freshly grated nutmeg

·        6 fresh apples, peeled and sliced into ½-inch pieces (about 4 -5 cups)*

·         1 cup chopped pecans

·        2 teaspoons vanilla

  *I used a combination of Granny Smith and Eastern Macintosh apples

Instructions

1.     Preheat oven to 325.

2.    Spray a 9x13 inch baking dish with cooking spray.

3.    Beat sugars and oil in large mixing bowl until well blended.

4.    Add eggs, one at a time, and beat well after each addition.

5.    Sift dry ingredients and spices and add gradually to egg mixture.

6.    Stir in apples, pecans and vanilla.

7.    Pour into prepared dish and bake for about 50 minutes, or until toothpick comes out clean. 

8.    Remove from oven and make glaze.

9.    Poke holes all over cake with a toothpick and pour warm glaze slowly over the cake.

 

Glaze: 1 stick unsalted butter ½ cup granulated sugar ½ cup brown sugar ¼ teaspoon salt ½ cup evaporated milk.  Melt butter in saucepan.  Add sugars and stir until blended.  Cook over medium heat for about two minutes.  Stir in the milk and bring to a boil.  Boil for two minutes, stirring constantly.  Remove from heat and pour over cake.