Ingredients

The following ingredients have 14 Servings
  • 1 cup packed light brown sugar
  • 1 cup gran­u­lated sugar
  • 1 ½ cups veg­etable oil
  • 3 eggs
  • 3 cups all-purpose flour
  • 1 tea­spoon bak­ing soda
  • 2 tea­spoons cin­na­mon
  • ½ tea­spoon nut­meg
  • ½ tea­spoon salt
  • 5 Wash­ing­ton Granny Smith or Golden Deli­cious apples (cored, peeled and cut in ½-inch pieces)
  • 1 ¼ cups pecans or wal­nuts, chopped (optional)
  • 2 ¼ tea­spoons vanilla extract
  • 4 table­spoons but­ter
  • ¼ cup gran­u­lated sugar
  • ¼ cup light brown sugar
  • Pinch of salt
  • ½ cup heavy cream
  • 1 cup heavy whipping cream (cold)
  • ¼ cup premade caramel sauce (I used Trader Joe’s Fleur de Sel Caramel Sauce)

Instruction

  • Pre­heat oven to 325°F. But­ter and flour a 9-by-13-inch pan.
  • To pre­pare the cake, beat both sug­ars and oil in a mix­ing bowl until very well blended. Add eggs one at a time, beat­ing well after each addi­tion. Sift together flour, bak­ing soda, cin­na­mon, nut­meg and salt; grad­u­ally add to eggs, mix­ing just until blended. Stir in apples, pecans (if using) and vanilla; pour into pan.
  • Bake for 50–75 min­utes, or until a tooth­pick inserted in the cen­ter comes out clean. Let cool in the pan while prepar­ing the glaze.
  • To pre­pare the glaze, melt but­ter in a saucepan over low heat. Stir in both sug­ars and salt; cook over medium-low heat for 2 min­utes. Add cream and boil for 2 min­utes, stir­ring con­stantly.
  • Poke holes in the cake with a skewer or tooth­pick. Pour on the glaze.
  • Using the whisk attachment on a stand mixer, or a hand-held mixer, whip heavy whipped cream until it holds soft peaks. Beat in the caramel sauce. Add more to taste. When taste is correct, beat until it holds stiff peaks, taking care not to overbeat.
  • Serve warm or at room tem­per­a­ture. Top with whipped cream.