Grandma’s Apple Cake with Caramel Sauce




2 cups (450g) granulated sugar

1 1/2 cups (336g) vegetable oil

2 tsp. McCormick vanilla extract

3 large eggs room temperature

3 cups (384g) all-purpose flour

1 tsp. baking soda

1 tsp. cinnamon spice

1 tsp. salt

3 medium Granny Smith apples – peeled, cored. and chopped


1/2 cup (1 stick, 113g) butter

2 tsp. heavy cream

1/2 cup packed brown sugar

1 tsp. vanilla extract



Preheat the oven to 325°F (175°C). Grease a 9 inch Bundt pan.

In a large bowl, beat the sugar, oil, vanilla, and eggs with an electric mixer until light and fluffy.

Combine the flour, baking soda, cinnamon, and salt; stir into the batter just until blended.

Fold in the apples by hand. Pour into the prepared bundt pan.

Bake for 55-70 minutes or until an inserted toothpick comes out clean.

Allow to cool for about 20 minutes in the pan and then invert on to a wire rack.


Heat the butter, heavy cream, and brown sugar in a small saucepan over medium heat.

Bring to a boil, stirring to dissolve the sugar, then remove from the heat.

Add in vanilla and stir until combined. Let sit 5-10 minutes to thicken.

Drizzle over the warm cake.

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