Caramel Apple Cake
Submitted by Carol Sue Carnes, Illinois Electric Cooperative and Susan DiGrino, McDonough Power Cooperative
peeled, cored and chopped
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.