- Prep Time:35m
- Cook Time:40m
- Total Time:1h 15m
- Serves: 12
- Yield: 9 x 13 inch cake
- 4 eggs
- 1 1/4 cups white sugar
- 1 cup vegetable oil (or 1/2 cup oil + 1/2 cup applesauce)
- 2 teaspoons vanilla extract
- 2 cups flour
- 1/2 teaspoon salt
- 4 teaspoons baking powder
- 3 teaspoons ground cinnamon
- 5 apples (and kind)
- 1/2 cup Optional: raisins, walnuts and/or pecans
- 4 teaspoons brown sugar
- 1 teaspoon cinnamon
- 1 cup sugar
- 1/4 cup water
- 1/2 cup half and half cream (or heavy cream)
- 1 tablespoon Bourbon
- 1 tablespoon salted butter (if using unsalted butter, add a pinch of salt)
- Preheat oven to 350F. Spray a 9 x 13 pyrex dish (or Bundt pan) with oil and lightly flour it.
- PREPARE THE BATTER: Beat eggs and sugar for 10 minutes in a large bowl. Add oil and vanilla. Blend in. [ALTERNATIVELY: Using a processor, process eggs and sugar for two minutes. Add in oil and vanilla. Process for a few seconds. Pour mixture into a large bowl]. Put flour, baking powder, salt and cinnamon in a mesh strainer over the bowl. Sift the dry ingredients through the strainer into the mixture in the bowl below. Blend well with a mixing spoon. Peel, core and chop the apples. Fold them into the batter. Mix in nuts or raisins if using.
- MAKE THE TOPPING: In a cup, mix together the brown sugar and cinnamon. Sprinkle on top of the batter. ALTERNATIVELY: make a crumble topping. Combine 4 tablespoons softened butter, 1/2 cup brown sugar, 1/2 cup flour,1 teaspoon cinnamon and 1/2 cup chopped pecans (if desired) with your fingers until a crumbly texture is formed. Sprinkle over batter.
- BAKE: Bake the apple cake for 35-45 minutes. Check after 35 minutes. If a toothpick or tester comes out clean, it's done. If the toothpick has batter sticking to it, bake longer until toothpick comes out clean. If using a bundt pan, bake the cake 45-50 minutes.
- MAKE THE CARAMEL-BOURBON SAUCE: Place sugar and water in a medium saucepan and heat to medium. Swirl pan occasionally (don't stir) for 12-15 minutes until a medium to deep amber colour appears. Careful that it doesn't burn. Remove from heat. Slowly add the cream and stir (it will bubble up then settle down). Place back on the burner, add the bourbon and butter (and pinch of salt if using unsalted butter). Stir for another minute. The sauce can be prepared up to a week ahead of time by storing it in a sealed container in the fridge.
- SERVE: Serve warm or at room temperature with ice cream or whipping cream. Caramel-bourbon sauce can be drizzled over the cake before serving or passed on the side.