Ingredients
Scale
For the cake
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 1 ½ cups vegetable oil
- 3 eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 5 Washington Granny Smith or Golden Delicious apples (cored, peeled and cut in ½-inch pieces)
- 1 ¼ cups pecans or walnuts, chopped (optional)
- 2 ¼ teaspoons vanilla extract
For the Caramel Glaze
- 4 tablespoons butter
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- Pinch of salt
- ½ cup heavy cream
For the Caramel Whipped Cream
- 1 cup heavy whipping cream (cold)
- ¼ cup premade caramel sauce (I used Trader Joe’s Fleur de Sel Caramel Sauce)
Instructions
- Preheat oven to 325°F. Butter and flour a 9-by-13-inch pan.
- To prepare the cake, beat both sugars and oil in a mixing bowl until very well blended. Add eggs one at a time, beating well after each addition. Sift together flour, baking soda, cinnamon, nutmeg and salt; gradually add to eggs, mixing just until blended. Stir in apples, pecans (if using) and vanilla; pour into pan.
- Bake for 50–75 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan while preparing the glaze.
- To prepare the glaze, melt butter in a saucepan over low heat. Stir in both sugars and salt; cook over medium-low heat for 2 minutes. Add cream and boil for 2 minutes, stirring constantly.
- Poke holes in the cake with a skewer or toothpick. Pour on the glaze.
- Using the whisk attachment on a stand mixer, or a hand-held mixer, whip heavy whipped cream until it holds soft peaks. Beat in the caramel sauce. Add more to taste. When taste is correct, beat until it holds stiff peaks, taking care not to overbeat.
- Serve warm or at room temperature. Top with whipped cream.
Keywords: caramel, apples, cake, dessert, frosting, glaze, whipped cream