Caramel Topped Apple Cake

Here’s a cake that makes you think of autumn and leaves falling.  In our case, we just pretend that it’s autumn and leaves are falling…all year around! This cake is moist and pleasingly sweet…but not too much.  I use Granny Smith apples in mine.

Cake:

2 eggs
1 cup olive oil
2 cups white sugar/Stevia/Splenda
1 tsp. vanilla
2 cups flour
1/2 tsp. salt
1 tsp. baking soda
3 tsp. cinnamon
4 cups of peeled, diced apples

Prehat oven to 350 degrees.  Lightly spray a 8″x 10″ pan. In a mixing bowl beat oil and eggs until creamy, using the paddle attachment of your mixer.  Add the sugar and vanilla and beat well.

In a small bowl combine the flour, salt, baking soda and cinnamon.  With the mixer on low, slowly add the dry ingredients to the egg mixture until combined.  Stir in the apples using a wooden spoon as this dough is very thick.  Spread mixture into prepared pan.

Bake for 45 minutes or until a toothpick inserted comes out clean.  Let cool on wire rack.

Caramel Topping:

1/2 cup butter
1/2 cup brown sugar/Splenda Blend Brown Sugar
1/4 cup cream
1/2 tsp. vanilla.

Bring all three ingredients to a boil and let boil gently for 3 minutes.  Remove from heat and add vanilla.  Let cool just a bit before pouring over warm cake.

Optional:  Rather than doing a caramel topping, you can sift some powdered sugar over top of cake or frost with a cream cheese frosting.

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