Apple Cake with Carmel Topping

This is a recipe that I made when I was growing up and then rediscovered when it was served at a party I went to earlier this fall. Bob usually isn't a fan of fruit-based desserts, but this has become one of his favorites (and a favorite of the whole family). It's also a perfect way to use up the fridge full of apples that we harvested from various friends and family.

A word of warning: the carmel sauce here is overcooked and far too thick. I served this dessert for my book group last night and tried a very small crock pot as a way of keeping the sauce warm until we were ready to eat. When I took off the lid, I was shocked to see that the sauce had continued to boil all the time we were talking. So watch the cooking time, and don't store it in a mini crock pot! I'll try for a better photo next time I make it.

Apple Cake with Carmel Topping
1/2 cup butter or margarine, room temperature
2 cups sugar
2 eggs
2 cups flour
1 cup chopped walnuts
2 teaspoons cinnamon
1 teaspoon nutmeg
2 teaspoons baking soda
1/2teaspoon salt
6-7 apples, peeled and grated

For the caramel sauce:
1/4 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup whipping cream
1 teaspoon vanilla
salt

Preheat oven to 350-degrees F.

Spray a 9 x 13 inch cake pan with non-stick cooking spray (Pam) or grease pan and set aside.

In a large bowl cream butter with sugar. Beat in egg. Stir in flour, walnuts, cinnamon, nutmeg, baking soda and salt. Fold in apples. Pour into prepared pan.

Bake for 30-40 minutes or until cake is done and toothpick comes clean when inserted in cake.

Cut in squares when cool and serve with hot caramel sauce (see instructions below).

To make caramel sauce melt butter in saucepan over low heat and then add remaining ingredients. Bring to a boil and then remove from heat. Serve over apple cake squares.

Note: My friend Kip posted a similar recipe on his blog, but included a recipe for a butter sauce that sounds delicious. You can find it here.