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Caramel Apple Cake

Submitted by Carol Sue Carnes, Illinois Electric Cooperative and Susan DiGrino, McDonough Power Cooperative
Course Dessert
Servings 16


  • 1 cup canola oil
  • 3 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3 cups apples peeled, cored and chopped
  • 2 cups sugar
  • 1 teaspoon vanilla
  • 1 teaspoon Salt
  • 1 teaspoon Cinnamon
  • 1 cup chopped nuts
  • 1/2 stick butter
  • 1 cup Brown sugar
  • 5 tablespoons milk


  • Preheat oven to 350 F.
  • Grease and flour a 9x13-inch pan or may use a Bundt pan.
  • Combine oil, sugar, eggs and vanilla and mix well.
  • Add flour, baking soda, salt and cinnamon and mix until well blended.
  • Stir in apples and nuts. Pour into prepared pan.
  • Bake 50-60 minutes until inserted toothpick comes out clean. Cool.
  • Combine caramel topping ingredients in small saucepan. Bring to a boil for 3 minutes.
  • Remove from heat and pour over cooled cake. Susan suggests poking holes in cake and guiding the glaze into the holes.


Nutrition information: 419 calories; 22g fat; 321mg sodium; 54.2g carbohydrates; 4.5g protein.