Recipe - Caramel Apple Cake

Ooo-kay. There are a couple of things about this Apple Cake. It's not "just" an apple cake. It's a Paula Deen Apple Cake, and it's rich, so rich that it might be sickeningly so to some. I've never tasted anything this rich that wasn't chocolate. But it was incredible!

CARAMEL APPLE CAKE WITH CARAMEL TOPPING

2 1/2 c. sugar
3 eggs
1 1/2 c. oil
3 c. all-purpose flour
2 t. vanilla
1 c. chopped walnuts
2 1/2 c. diced apples (canned or fresh) (I used fresh, peeled and chopped)

Preheat oven to 350. Cream together sugar, eggs and oil. Add flour and mix until well blended. Add vanilla, nuts and apples. Spread into lightly greased 9x13 baking dish. Bake 50 minutes, or until done (do the toothpick test). When cake is done, poke holes in it with a knife and pour topping over.

Topping:
3/4 cup butter
2 cups brown sugar
1/4 c. milk


Heat all ingredients together over medium heat. Bring to a boil, stirring constantly. Let boil for 2 minutes. Pour over warm cake.

This is right after pouring the topping over; it will sink in over the next several hours.
You don't want to serve this cake right away; room temp or chilled is best.

Serves 15 to 20. I'd usually never consider cutting a cake into pieces this small, but a little cake here goes a long way.

Notice that there is no baking powder, and yes, the 3/4 c. of butter is not a mistype. That's three sticks. When I make this again (and I will make this again!), I will cut back on the topping, making just 3/4 of a recipe. I might consider adding cinnamon to the cake batter too.

Perhaps it would be more appropriately titled Death By Caramel. :)