FRESH APPLE CAKE WITH CARAMEL
one 10-inch tube cake
teaspoon baking soda
jumbo or extra large eggs or the equivalent of 3 eggs in egg substitute, I E, Egg
Beaters, at room temperature
cups sugar or the equivalent of 2 cups sugar in granulated sugar substitute
1/3 cups cooking oil (corn, canola, or safflower oil) (see note)
teaspoons vanilla extract
cups chopped peeled cooking apples (Granny Smith, Rome Beauty, McIntosh, Winesap or other tart
variety of apples)
cups chopped English or black walnuts or pecans
together the flour, baking soda, and salt; set aside. In a large bowl, combine eggs, sugar, and
oil, beating at high speed of an electric mixer until smooth. Add vanilla.
Stir in dry ingredients, mixing well. Fold in apples and nuts. Spoon into a greased 10-inch tube pan with
removable bottom. Bake in a preheated
moderate oven (350 degrees F.) for 1 hour, or until a cake tester
inserted into the center of the cake comes out clean.
cake to cool thoroughly in pan. While cake
is cooling, prepare Caramel Topping.
Evenly pour hot topping over thoroughly cooled cake. Allow cake to thoroughly cool again. When cake and topping are completely cooled, carefully
remove cake from pan and removable bottom, and transfer to a serving
plate. To do so carefully, loosen edges of cake around the outside and
also around the tube in the center; place a plate over the cake in the pan,
holding it firmly in place, and invert cake onto the plate. Then, place a second plate over the cake and
invert again so the cake will be right-side-up. (This cake is very moist and somewhat
fragile in taking out of the pan, but worth the effort in flavor).
Note: May reduce the amount of
cooking oil to 2/3 cup; add 2/3 cup Smucker's Shortening & Oil
Baking Replacement or 2/3 cup unsweetened
cup butter or margarine
cup light or dark brown sugar, firmly packed
cup milk or reduced-fat or skim milk, or 3 tablespoons apple jack brandy and 1
drops caramel flavoring or to taste (optional)
a small heavy saucepan, melt butter over low heat. Stir in brown sugar and milk (or apple jack
brandy and milk), mixing well. Cook,
stirring constantly, over moderate heat for 3 to 4 minutes, or until mixture is
thickened and bubbly hot. Stir in
caramel flavoring, if desired.
Variation: Omit apples and use 3 cups
chopped peeled firm ripe pears to the batter.
Proceed as previously directed.