Sunday, May 3, 2009

Apple Cake with Caramel Icing

German Apple Cake~
2 eggs
1 cup vegetable oil
2 cups white sugar
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
4 cups apples - peeled, cored and diced

1.) Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch cake pan.

2.) In a mixing bowl; beat oil and eggs with an electric mixer until creamy. Add the sugar and vanilla and beat well.

3.) Combine the flour salt, baking soda, and ground cinnamon together in a bowl. Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick. Fold in the apples by hand using a wooden spoon. Spread batter into the prepared pan.

4.) Bake at 350 degrees F (175 degrees C) for 45 minutes or until cake tests done. Let cake cool on a wire rack. Once cake is cool serve with a dusting of confectioners' sugar or with a Cream Cheese Frosting.

Caramel Icing~
1/2 cup butter
1 cup packed brown sugar
1/4 teaspoon salt
6 tablespoons milk
3 cups sifted confectioners' sugar

1.) Melt butter in a saucepan, stir in the brown sugar and the salt. Bring to a boil and boil for 2 minutes, stirring constantly. Remove from heat and add the milk, stirring all the while.

2.) Return to heat and bring to a boil again. Remove from heat and allow to cool until lukewarm (approximately 20 to 25 minutes).

3.) Stir in the confectioners' sugar and beat until smooth and cool enough to spread. You might need to add a few drops of milk if frosting gets too stiff.

All I can say is that there is very little left of this cake. It was so good! I didn't wait the full 20 to 25 minutes before adding the powdered sugar to the caramel icing so it was still warm when I put it on the cake, OH MY GOSH. If you have never tried this dessert I beg you to give it a shot. I didn't have a full cup of oil so I added apple sauce to get a cup and it turned out just fine.