Thursday, May 27, 2010

Delicious Apple Cinnamon Cake



Serves 10.


  • 3 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon bicarb soda
  • 1 teaspoon salt (I use a 1/2t)
  • 1 1/3 cups vegetable oil
  • 2 cups sugar
  • 3 large eggs
  • 3 to 4 Granny Smith apples, cored and cut into 2cm pieces (3 cups)
  • 1 cup chopped assorted nuts, if you’ve got any lying around in your pantry
  • 1 teaspoon pure vanilla extract
  • Caramel Sauce
  • Nonstick cooking spray with flour


  1. Preheat oven to 180 C. Spray a 12-cup Bundt pan with cooking spray; set aside.
  2. Sift together flour, cinnamon, bicarb soda, and salt. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, combine vegetable oil, sugar, and eggs; mix on high speed until pale yellow.
  4. With mixer on medium speed, gradually shake in dry ingredients until just incorporated. Don’t overmix or your cake will be a bit on the tough side!
  5. Add apples and, if desired, nuts, to batter; mix to combine. Add vanilla, mixing until incorporated.
  6. Pour batter into prepared pan, and bake until a skewer inserted in the centre comes out clean, 75 to 90 minutes.
  7. Remove from oven, and cool slightly on a wire rack.
  8. Invert cake onto rack; turn cake right-side up to cool completely on rack, and serve drizzled with caramel sauce



Caramel Sauce


Combine the ingredients in a small saucepan. Over medium heat, stir until combined. Do not bring to the boil!

  • 1 cup light-brown sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup evaporated milk
  • 1 teaspoon pure vanilla extract
  • Pinch of salt










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