For some reason, September and October seem to spurn in me a desire to bake some sort of bread or dessert with apples or pumpkins. This year proved no different, so I decided to combine the mood of the season with something off of my top 100 things to bake list. I was really just searching for a great spice cake recipe when I happened to come across this one with apples thrown in.
This really was a great spice cake! It was moist, it tasted like delicious cinnamon, it had chunks of apple, and it was even better the second day after baking. The caramel sauce I could take or leave. It was good, but it was very sticky when eating it with the cake and it immediately hardened if you drizzled it over ice cream or even onto a plate. I know the second photo of the entire cake looks a little dry and a little plain, but it was actually really moist and once you added the caramel drizzle and the ice cream or whipped cream, it was heavenly. Enjoy!
Apple Spice Cake with Caramel Drizzle
Source: Martha Stewart
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 1/3 cups vegetable oil
2 cups sugar
3 large eggs
3 to 4 Granny Smith apples, cored and cut into 1/2-inch pieces (3 cups)
1 cup chopped assorted nuts, such as pecans and walnuts
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees. Spray a 12-cup Bundt pan with cooking spray; set aside.
Working over a large sheet of parchment paper, sift together flour, cinnamon, baking soda, and salt; gather sifted ingredients into center of sheet; set aside