Caramel Apple Cake

This cake is definitely a new-found favorite! Everyone loved it so much it was requested in place of apple pie for Thanksgiving. I halve this recipe when using my Demarle Bundt mold.

-Taste of Home

1-1/2 cups canola oil

1-1/2 cups sugar

1/2 cup packed brown sugar

3 eggs

3 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

3-1/2 cups diced peeled apples

1 cup chopped walnuts, optional

2 teaspoons vanilla extract

CARAMEL ICING:

1/2 cup packed brown sugar

1/3 cup half-and-half cream

1/4 cup butter, cubed

Dash salt

1 cup confectioners' sugar

Chopped walnuts, optional

In a large bowl, combine the oil, sugars and eggs until well blended. Combine the flour, cinnamon, baking soda, salt and nutmeg; gradually add to creamed mixture until blended. Fold in the apples, walnuts and vanilla.

Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/2 hours or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.

In a small heavy saucepan over medium-low heat, cook and stir the brown sugar, cream, butter and salt until sugar is dissolved. Transfer to a small bowl; cool to room temperature. Beat in confectioners' sugar until smooth; drizzle over cake. Sprinkle with walnuts if desired.