Caramel Glazed Apple Cake

Can you say "apple picking time"? Here's a great recipe for all
those lucious apples.


Preheat oven to 325 degrees.

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1 C sugar

1 Cup brown sugar

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1 1/2 C vegetable oil - I use canola.

Mix together.

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Add 3 eggs and 2 teaspoons of vanilla - mix again.

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Add - 1/2 t. nutmeg, 2 t. cinnamon, 1 t. soda, 1 t. salt

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and 3 C flour.

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Add to egg mixture and mix well. The batter will be thick.

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Add 5 apples - I uses Paula Reds

peeled and diced into bite sized. Now is not the time to taste the
batter or your cake will be much smaller than desired but your tummy would be extremely happy.

Bake in a 9X13 greased pan at 325 for about 50 - 75 minutes
depending on your oven, apples and etc. The top will be sort of
crusty and a toothpick should come out clean. Be careful not to
over bake.

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Caramel Glaze

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In a sauce pan melt 1/2 C butter. Add 1/4 C sugar. 1/4 C brown
sugar and a pinch of salt. Bring to a boil and boil 2 minutes.
This is more like a blurpy bubbling than a full blown boil.

Add 1/2 C whipping cream and boil for another 2 minutes
stirring constantly.

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Now that's a full blown boil - no blurping here.

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Find something to poke holes in your cake for the caramel sauce
to fill. I used a straw from a thermal cup.

Poke holes evenly around cake.

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Carefully pour over cake filling holes then cover the rest of the
cake.

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Top with whipped cream. Here's a hint. If you use a hand mixer
to beat your whipping cream, place the bowl in sink when you
beat it. The splatters are easier to clean.

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I dare you to resist this.