Apple Caramel Cake

Real chunks of tart apples add fresh flavor to this sweet cake.

Ingredients
Cake:
2 C. all purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. ground cinnamon
3/4 C. vegetable oil
1 1/2 C. granulated sugar
3 large eggs
1 1/2 tsp. vanilla extract
2 tart apples, such as Granny Smith, about 8 oz. each, peeled, cored, and cut into 1/2 inch chunks (about 3 C.)
1 C. chopped pecans

Caramel Glaze:
1/2 C. butter or margarine
1 C. light brown sugar, firmly packed
1/4 C. milk
Softly whipped heavy cram (optional)

Directions
Heat oven to 350 degrees. Grease 13x9x2 inch baking pan. In medium size bowl, stir flour, salt, baking soda, and cinnamon to mix well; set aside. In large bowl, with electric mixer at medium speed, beat oil, granulated sugar, eggs, and vanilla 3 minutes. Stir in flour mixture just until moistened; fold in apples and pecans. Spoon batter into prepared pan. Bake 50-55 minutes until wooden pick inserted in center comes out clean. Remove from oven’ set cake, in pan, on wire rack.

In 1 quart saucepan over medium high heat, bring butter, brown sugar, and milk to boil, stirring until sugar melts; boil 1 minute. Spoon half of glaze over arm cake, setting remainder aside; let cake stand 5 minutes.

Cut warm cake into 3x2 inch pieces; serve accompanied by remaining glaze and, if desired, whipped cream sprinkled with cinnamon.