This Caramel Apple Cake recipe has been adapted from Paula Deen's, "The Lady and Sons" cookbook. It is a delicious cake for fall, so fitting for a carry in. Yes, without a leavening agent it works! It is a tried and tested recipe.  Many of The Charm of Home reader's have tried this recipe and it is delicious!

Ingredients:

2 1/2 cups sugar

3 eggs

1 1/2 cups vegetable oil 

3 cups all-purpose flour

2 teaspoons vanilla

1 cup chopped walnuts (I omitted)

2 1/2 cups apples, canned or fresh (diced)

Preheat oven 350 degrees.  Cream together sugar, eggs, and oil.  Add flour; mix together until well blended.  Add vanilla, nuts, and diced apples.  Spread into a lightly greased and floured 13 x 9-inch baking dish; bake for 45 to 60 minutes.  The cake is done when a toothpick inserted in center comes out clean.  When the cake is done, punch holes in it with a knife and pour topping over.

Caramel Topping:

(I cut all of this recipe in half, it was just way too much butter and sugar.)  This is the cut in half version.

1 1/2 stick of butter

1 cup of brown sugar

1/8 cup of milk

Heat all ingredients together over medium heat.  Bring to a boil, stirring constantly.  Let boil for about 2 minutes.  Pour over warm cake.

Serves 15-20

The whole recipe is really rich, isn't it?  Gooey and full of caramel goodness.