Dorothy Mae's Apple Spice Cake

Do not peel the apples

1 1/3 cups vegetable oil

3 cups all-purpose flour

1 tablespoon ground cinnamon

1 teaspoon baking soda

1 teaspoon salt

2 cups sugar

3 large eggs

3 to 4 Granny Smith apples, cored and cut into 1/2-inch pieces (3 cups)

1 cup chopped assorted nuts, such as pecans and walnuts (optional)

1 teaspoon pure vanilla extract

Caramel Sauce

Nonstick cooking spray with flour

1. Preheat oven to 350°. Spray a 12-cup bundt pan with cooking spray; set aside.

2. Working over a large sheet of parchment paper, sift together flour, cinnamon, baking soda, and salt; gather sifted ingredients into center of sheet; set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, combine vegetable oil, sugar, and eggs; mix on high speed until lemon yellow.

4. Fold reserved parchment in half lengthwise; with mixer on medium speed, gradually shake in dry ingredients until just incorporated.

5. Add apples and, if desired, nuts, to batter; mix to combine. Add vanilla, mixing until incorporated.

6. Pour batter into prepared pan, and bake until a cake tester inserted in the center comes out clean, 75 to 90 minutes.

7. Remove from oven, and cool slightly on a wire rack.

8. Invert cake onto rack; turn cake right-side up to cool completely on rack, and serve drizzled with caramel sauce

Caramel Sauce

Caramel Sauce

Makes enough for 1 cake


1 cup light-brown sugar

1/2 cup (1 stick) unsalted butter

1/4 cup evaporated milk

1 teaspoon pure vanilla extract

Pinch of salt

1. Combine ingredients in a small saucepan over medium heat. Cook, stirring, until thickened to desired consistency.