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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 12 |
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An easy, yummy good the first day....better the second day bundt cake. The caramel topping is easy to make but the cake is exceptional without it too. This recipe is from a Pillsbury or Gold Medal Fall Baking book. Ingredients:
2 cups sugar |
1 1/2 cups vegetable oil |
3 eggs |
2 teaspoons vanilla |
3 cups flour |
1 teaspoon salt |
1 teaspoon soda |
2 medium apples, peeled and finely chopped (2 cups) |
1 cup chopped nuts |
caramel glaze |
1/2 cup butter or margarine |
1/2 cup packed brown sugar |
2 teaspoons milk |
heat all ingredients to boiling in saucepan, stirring occasionally. boil 2 minutes, stirring constantly; remove from heat. |
Directions:
1. Heat oven to 350. Grease and flour bundt pan
2. Beat sugar, oil, eggs and vanilla in large bowl until fluffy
3. Stir in sifted dry ingredients. Stir in apples and nuts. Pour batter into pan
4. Bake about 55 minutes to an hour or until toothpick inserted in center comes out clean.
5. Cool 20 minutes, remove from pan; place on wire rack.
6. Spoon caramel glaze over warm cake. Serve warm or cool.
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