Fill your house with the flavors of fall with this sweet apple cake. This cake can be served for breakfast, brunch or dessert and it goes great with coffee.
- Cook Time
- Prep Time
- 12 ServingsServings
- 4 eggs 4
- 1 cup granulated sugar 250 mL
- 1 cup brown sugar, lightly packed 250 mL
- 1 cup canola oil 250 mL
- 2 tsp vanilla 10 mL
- 3 cups apples, peeled, cored and chopped 750 mL
- 3 cups all purpose flour 750 mL
- 1 tsp baking powder 5 mL
- 1 tsp baking soda 5 mL
- 1/2 tsp salt 2 mL
- 2 tsp cinnamon 10 mL
- 1 tsp nutmeg 5 mL
- 3/4 cup buttermilk 175 mL
- 1/2 cup brown sugar, lightly packed 125 mL
- 2 Tbsp all purpose flour 30 mL
- 3 Tbsp canola margarine 45 mL
- 1 tsp vanilla 5 mL
- 1/4 cup milk 60 mL
1 Preheat oven to 350°F (180°C). Oil and flour 10-inch fluted tube or bundt pan.
2 In a bowl beat eggs, sugar and brown sugar until combined. Add canola, vanilla and chopped apple. Mix thoroughly to combined, scraping down the sides and bottom of the bowl.
3 In a separate bowl mix together flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add to batter in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients.
4 Pour the batter into the tube pan. Bake in the center of the oven for 1 hour to 1 hour and 20 minutes, or until wooden skewer inserted into the center comes out clean, and cake is just beginning to pull away from the sides of the pan. Cool the cake in the pan on wire rack for about 10 minutes,
5 then invert onto wire rack. While the cake is cooling prepare the sauce.
6 To prepare Sauce : In a saucepan mix together brown sugar, flour, butter, vanilla and milk. Cook over medium-high heat until mixture comes to a rolling boil.
7 Boil 1-2 minutes or until thickened. Remove from heat. Spoon sauce over cake, letting it dribble down the sides. Allow cake to cool completely before cutting and serving or wrapping and storing.