12
Oct
10

Ring in sweater weather with Anna’s Norma’s caramel apple cake

Does that throw you off a bit, the way that Ruth’s Chris Steak House does? Lemme ‘splain. My coworker Anna (she of mustache cupcake fame) made a family recipe called Norma’s caramel apple cake earlier this week. Oh my, it was heavenly. The pairing of moist apple cake with caramel icing reminded me that apple season is upon us, and it’s time to bake!

With that, I’ll turn it over to Anna:

When the first falling, russet leaves brush against my collar each autumn, I immediately flip through my recipe box with one 4 x 6 card in mind: Norma’s Caramel Apple Cake. This recipe comes from my Grandmother Gunnells, who lives in a small mountain town in Alabama and makes this cake every Thanksgiving. I’m not sure who Norma is, but I’m grateful she shared this 13 x 9 inch pan of melt-in-your mouth, apple-y bliss with my grandmother. My favorite part is cooking the butter and brown sugar on the stove for the caramel icing because the smell is heavenly!

Norma’s Caramel Apple Cake

1 cup canola oil

1½ cups sugar

3 eggs

3 cups all-purpose flour

1 tsp. baking soda

1 tsp. salt

2 tsp. vanilla

3 cups peeled, diced Granny Smith apples (3 large)

1 cup pecans or walnuts, optional

Combine oil, sugar and eggs. Beat. Gradually add flour, soda and salt. Beat until smooth. Add vanilla. (Batter will be thick). Fold in apples and nuts. Pour in 13” X 9” greased. Bake 350° about 45 – 60 minutes. Cool before icing.

Caramel Icing:

1 stick of butter

1 cup of packed brown sugar

¼ cup milk

2 cups confectioner’s sugar

Melt butter in saucepan. Add brown sugar and cook until slightly thick, stirring constantly. Add milk and confectioner’s sugar and beat until smooth..


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