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Prep Time: 35 Minutes Cook Time: 1 Minutes |
Ready In: 36 Minutes Servings: 16 |
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This is an old German American recipe from my grandmother Trese Hirsch. I come from a long line of apple farmers, and this is one of the most delicious variations of apple desserts I've had. I'm frequently caught with a spoonful of the caramel sauce in my mouth when it's around :) The recipe makes a rather enormous cake, but it disappears quickly with a few family members around :) Ingredients:
1 cup vegetable oil |
2 cups sugar |
3 -4 eggs, well beaten |
3 cups apples, diced |
3 cups flour, sifted |
1/2 teaspoon salt |
2 teaspoons cinnamon |
1 teaspoon baking soda |
2 teaspoons vanilla extract |
1 cup pecans, chopped (or more) |
1/2 cup dark brown sugar |
1/2 cup granulated sugar |
3 tablespoons flour |
1 pinch salt |
1 teaspoon lemon juice |
1/2 cup water |
1/2 cup butter |
1 teaspoon vanilla |
Directions:
1. Preheat oven to 325 degrees F.
2. Mix all cake ingredients (up to and including the pecans) together in a large bowl.
3. Pour the mixture into a greased and floured tube pan.
4. Bake for 1 1/2 to 2 hours, or until a thin knife or toothpick inserted into the center comes out clean.
5. For the Caramel Sauce: Stir all ingredients (below the pecans) in a saucepan on medium heat. Bring to a gentle boil and cook, stirring constantly until thickened, about 5 minutes. Serve warm sauce with slices of cake.
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