|Nutritional Guidelines (per serving)|
|Servings: 12 to 16 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 36g||46%|
|Saturated Fat 7g||34%|
|Total Carbohydrate 58g||21%|
|Dietary Fiber 3g||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This fresh, delicious apple cake, baked in a tube pan, is topped with a mixture of butter and brown sugar. The hot topping is poured over the cake when it comes out of the oven, adding a burst of flavor to the dish as a whole.
- For the Cake
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 3 large eggs
- 2 cups granulated sugar
- 1 1/2 cups vegetable oil
- 3 cups apples (such as Rome Beauty, chopped)
- 1 cup chopped walnuts
- 2 teaspoons vanilla extract
- For the Topping
- 1 cup light brown sugar (firmly packed)
- 1/4 cup milk
- 1/2 cup butter (1 stick)
Gather the ingredients.
Heat the oven to 350 F. Generously grease and flour a tube cake pan.
Combine the flour, baking soda, salt, and cinnamon; stir or whisk to blend thoroughly and then set aside.
In a mixing bowl with an electric mixer, beat the eggs.
Add the granulated sugar and oil and beat for 3 minutes.
Gradually stir in sifted dry ingredients.
Fold in apples, walnuts, and vanilla.
Spoon the batter into a greased and floured 10-inch tube pan and bake at 350 F for 1 hour and 15 minutes.
About 5 minutes before the cake is done, combine the topping ingredients in a saucepan.
Bring to a boil over high heat and boil for 3 minutes.
Pour the hot topping over the cake as soon as it comes out of the oven.
Let the cake cool and then loosen the sides, inverting the cake on a plate.
Then invert on another plate, topping side up.
Slice, serve, and enjoy!
- The cake may be baked in a 9-by-13-by-2-inch baking pan. Bake it for about 40 to 45 minutes. Pour the brown sugar sauce over the cake, let the cake cool, and serve it from the baking pan.