1 1/2 c Wesson Oil; (don’t use any
-other oil)
2 c Sugar
3 Eggs
3 c All-purpose flour
1 ts Baking soda
1/2 ts Salt
1/2 ts Nutmeg
2 ts Cinnamon
3 c Granny Smith apples –
-unpeeled; coarsely chopped
1 c Chopped walnuts
2 ts Vanilla
8 oz Butter; cut into pieces
2 c Light brown sugar
1 c Heavy cream
Preheat oven to 325F. Butter and flour a 10″ Bundt pan.
Using an electric mixer, blend together the oil and sugar in a large
bowl. Add eggs, one at a time, beating well with each addition. Sift
flour, soda, salt, nutmeg, and cinnamon into the egg mixture, beating
thoroughly. The batter will be very stiff. Fold the apples and
walnuts into the batter with a spatula. Stir in the vanilla.
Spoon the batter into the prepared pan. Bake for 1 1/4 hours or until
a toothpick comes out clean. Place on a rack and let cool for about 1
hour.
To make the caramel sauce: Melt the butter in a heavy-bottomed
saucepan set over medium heat. Stir in the brown sugar. When the
sugar dissolves, add the cream, whisking to form an emulsion.
To unmold the cake, run a knife around the edges of the pan and
gently turn out the cake onto a plate. Pour about 1/2 of the caramel
sauce over the cake to form a glaze. Serve immediately with a little
of the sauce spooned over each slice.
NOTES : As good left over as it is warm from the oven. Caramel sauce
may be reheated.
Yields
12 servings