Friday, January 22, 2010

Martha Stewart Apple Spice Cake

My SIL made this cake when we were visiting over the holidays. We were heading home and didn't get to try any. I made it a few days later and it's SOOOOO good, especially with the caramel sauce.

Serves 10

  • 1 1/3 cups vegetable oil
  • 3 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups sugar
  • 3 large eggs
  • 3 to 4 Granny Smith apples, cored and cut into 1/2-inch pieces (3 cups)
  • 1 cup chopped assorted nuts, such as pecans and walnuts (optional)
  • 1 teaspoon pure vanilla extract
  • Caramel Sauce
  • Nonstick cooking spray with flour


  1. Preheat oven to 350 degrees. Spray a 12-cup Bundt pan with cooking spray; set aside.
  2. Working over a large sheet of parchment paper, sift together flour, cinnamon, baking soda, and salt; gather sifted ingredients into center of sheet; 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 lemon yellow.
  4. Fold reserved parchment in half lengthwise; with mixer on medium speed, gradually shake in dry ingredients until just incorporated.
  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 cake tester inserted in the center 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
From The Martha Stewart Show, May 2006

Makes enough for 1 cake

  • 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


  1. Combine ingredients in a small saucepan over medium heat. Cook, stirring, until thickened to desired consistency.

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