Carmel Apple Cake

This Caramel Apple Cake recipe is from Paual Deen's, "The Lady and Sons" cookbook. 

 It is a delicious cake for fall, so fitting for a carry in.

Ingredients:

2 1/2 cups sugar

3 eggs

1 1/2 cups vegetable oil

3 cups all-purpose flour

2 tsp. vanilla

1 cup chopped walnuts (I omitted)

2 1/2 cups diced apples, canned or fresh

Preheat oven 350 degrees.  Cream together sugar, eggs, and oil.  Add flour; mix together until well blended.  Add vanilla, nuts, and diced apples.  Spread into a lightly greased and floured 13 x9 baking dish; bake for 45 to 60 minutes.

Cake is done when toothpick inserted in center comes out clean.  When cake is done, punch holes in it with a knife and pour topping over.

Caramel Topping:

(I cut all of this recipe in half, it was just way too much butter and sugar.)  This is the cut in half version.

1 1/2 stick of butter

1 cup of brown sugar

1/8 cup of milk

Heat all ingredients together over medium heat.  Bring to a boil, stirring constantly.  Let boil for about 2 minutes.  Pour over warm cake.

Serves 15-20