Ingredients
Scale
Cake Ingredients:
- 3 cups all-purpose flour, sifted
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 3/4 cups vegetable oil
- 1 1/2 cups granulated sugar
- 3/4 cup brown sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 4–6 apples (peeled, diced or shredded)
- 1 cup walnuts or pecans, chopped
Caramel Glaze:
- 3 tablespoons butter
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 3 tablespoons heavy cream
Instructions
- Preheat oven to 375 degrees. Grease and flour a 13×9 baking pan.
- In a large mixing bowl, beat together the oil, sugar, eggs, and vanilla. Set aside.
- In another large bowl, add and stir the dry ingredients – flour, salt, baking soda, cinnamon and nutmeg. Add the flour mixture to the wet ingredients just until incorporated. Fold in the apples and nuts.
- Pour the cake batter into the prepared baking pan. Bake for 40-45 minutes. Do the toothpick test by inserting it in the center of the cake to ensure it’s baked through.
- For the glaze: Add all glaze ingredients in a small saucepan and bring to a boil. Mix continuously for 1 minute. Pour over cooled cake.
Notes
- You can store apple cake at room temperature in an airtight container for 2-3 days. In the refrigerator, it can stay fresh and most up to a week.
- Apples to use: Granny Smith and Pink Lady apples are a go-to. Other great choices are Honeycrisp, Jonagold, Winesap, Braeburn, Cortland and Fuji apples. Save the McIntosh, Red Delicious and Gala apples just for eating. These apples are softer and do not hold up to heat very well.