Photo by rachel325
rachel325's Notes:
Expand1 1/2 cup canola oil Ask a question about this ingredient
2 cups sugar Ask a question about this ingredient
3 large eggs Ask a question about this ingredient
2 teaspoons vanilla extract Ask a question about this ingredient
3 cups all-purpose flour Ask a question about this ingredient
1 teaspoon baking soda Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
3 cups chopped, peeled apples (a mix of Granny Smith, Cortlands, Jonathans, or other local farmstead apples) Ask a question about this ingredient
1 cup sugar Ask a question about this ingredient
1/4 cup water Ask a question about this ingredient
2 tablespoons light corn syrup Ask a question about this ingredient
1/2 cup (1 stick) butter, chopped into 8 pieces Ask a question about this ingredient
1/2 cup heavy cream Ask a question about this ingredient
2 teaspoons vanilla extract Ask a question about this ingredient
Heat oven to 325 degrees. Grease a Bundt pan (or 9X13 pan).
Ask a question about this stepIn a large bowl, mix oil and sugar with an electric mixer until well blended. Add the eggs. Scrape the sides of the bowl with a rubber spatula and then mix in vanilla.
Ask a question about this stepIn a small bowl, stir together the flour, soda, and salt. Add these to the wet ingredients and mix until blended.
Ask a question about this stepUse a spatula to scrape bowl and ensure that everything is incorporated. Fold in the apples and pecans.
Ask a question about this stepPour batter into prepared pan and bake for 60-70 minutes or until toothpick comes out clean. Cool for 20 minutes then invert the Bundt pan on a serving platter. (Do not invert and just keep in pan if using 9X13 pan.)
Ask a question about this stepMEANWHILE, MAKE THE SAUCE: Place sugar in a medium heavy saucepan. Pour water and corn syrup over the sugar.
Ask a question about this stepTurn on the stove to medium-high and begin to heat the sugar mixture. Swirl pan gently until sugar dissolves, but do not let it boil. Use a slightly damp pastry brush to mix back any wayward crystals into the sauce.
Ask a question about this stepOnce the sugar is melted, turn the heat to high, cover, and cook for 2 minutes. Do not stir.
Ask a question about this stepRemove the lid and continue cooking/swirling until the sauce begins to turn dark amber and just begins to smoke.
Ask a question about this stepRemove from heat and add the butter, one piece at a time, stirring well to incorporate. Gently whisk in the cream. Be careful in case sauce bubbles up. If, as has happened to me, disaster strikes and the sauce becomes lumpy, don't panic - just set it over low heat and stir until smooth.
Ask a question about this stepStir in vanilla and a pinch of salt. Let cool slightly.
Ask a question about this stepPoke holes in warm cake with a fork and then pour the warm syrup over the cake. Serve plain or with vanilla or cinnamon ice cream.
Ask a question about this step
thanks for posting! i've been craving this cake since graduation, and i punch myself every fall for not copying it down off the walls in the tunnel.
can't wait to bake!