This recipe for apple cake is the ultimate as far as flavor and moistness. It is one of those gem-recipes that is even more moist on the second day. Served alone it is sensational, but served slightly warm with ice cream, it is ridiculously delicious.
½ cup butter (room temperature)
2 cups granulated sugar
2 eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 teaspoon baking soda
Peel, core and dice the apples (about pea size...I use the food processor), set aside. With an electric mixer, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each egg; beat in vanilla.
Add flour, spices, salt and baking soda to the butter mixture. The batter will be very thick (almost like a cookie batter). Stir in the apples (the moisture from the apples will loosen up the batter).
Spread the batter into a greased 9" x 13" baking dish (I like to use glass) and bake at 350 for 40 to 45 minutes or until the top is golden brown and springs back when lightly touched (my electric oven takes 45 minutes).
Remove the cake from the oven and let it cool for 15 minutes, then poke small holes, about every 2", over the entire cake (make sure the holes go deep enough to touch the bottom of the cake pan). NOTE: I use my skinniest meat thermometer to make the small holes. Pour the hot caramel topping over the surface of the cake (it will disappear down into the holes).
EASY CARAMEL TOPPING
In a sauce pan with a heavy bottom, mix 1/4 cup butter and 1/2 cup brown sugar. Cook over medium heat until the butter is melted completely. Slowly add 1/2 cup heavy cream (careful it will splatter at first) whisking while you add it. Bring this mixture to a LOW boil. Boil and stir for 3 minutes. Pour hot topping over warm cake. Let cake cool before serving.