Caramel Apple Cake

Cake:

• ½ cup packed light brown sugar
• ½ cup molasses
• 1 cup granulated sugar
• 1 1/2 cups vegetable oil
• 3 eggs
• 3 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon cloves
• 1/2 teaspoon salt
• 4 apples, cored, peeled and cut into 1/2 inch pieces (I like Granny Smith)
• 1 1/4 cups chopped pecans or walnuts
• 2 teaspoons vanilla

Caramel Glaze:

• 4 tablespoons butter
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• pinch of salt
• 1/2 cup heavy cream

1. Preheat oven to 325. Butter and flour a 13×9 inch pan.
2. Beat both the white and brown sugars, molasses and oil in mixing bowl until well-blended. Add eggs one at a time, beating well after each addition, add the vanilla.
3. Sift together flour, baking soda, cinnamon, salt, cloves and nutmeg. Gradually add this into the sugar mixture until just blended (don’t over mix) . Fold in the apples, and nuts then pour into pan.
4. Bake for 50-75 minutes, or until toothpick inserted in center comes out clean. Cool in pan while making glaze.
5. Melt butter in saucepan over low heat. Stir in both sugars and salt and cook over medium low heat for 2 minutes. Add cream and boil for 2 more minutes, stirring constantly.
6. Poke holes in cake with a fork or end of small wooden spoon. Pour on the glaze and serve warm. You can top with some vanilla ice cream or whipped cream too.