Apple Cake with Caramel Sauce

Cheri Clotiaux Stringer (originally from Sam Beneski)
Yield: 16 servings

Another fresh apple cake, similar to the one Aunt Weenie (Juanita Lumpkin Doolittle) makes. A great fall cake when baking apples are plentiful. (Nov 2010)

3 eggs, beaten 

2 cups sugar 

2 tsp vanilla 

1 1/2 cups cooking oil 

3 cups flour 

1 tsp baking soda

2 tsp cinnamon

1/2 tsp salt

4 Granny Smith apples, peeled, cored, chopped

1 cup chopped walnuts 

Caramel Sauce
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup butter
1/2 cup whipping cream

In a mixing bowl, combine eggs, sugar, vanilla and oil. Set aside. In another bowl, combine flour, baking soda, cinnamon and salt. Add apples and walnuts to the dry ingredient.

Fold liquid ingredients into the dry mixture. Spoon batter into a greased bundt pan, will be very thick.

Bake at 325˚F for 1 1/2 hours or until inserted toothpick comes out clean. Cool on cake rack for 15 minutes before removing from pan.

Serve as is, or with Caramel Sauce. 

Sauce: Combine all ingredients in a small saucepan. Bring to a boil. Cook 1 minute.

NOTE: You may want to double the caramel sauce to make sure you have enough.