A friend shared this recipe from a spot on Good Morning America. I tried it this spring for our small group and it went over really well. Can't wait to try it again this fall in peak apple season.
1 c Light brown sugar, packed
1 c Granulated sugar
1 1/2 c Canola oil
3 c Unbleached all-purpose flour
1 t Baking soda
2 1/2 t Cinnamon
1/2 t Nutmeg
1/2 t Salt
7 apples, diced into 1-inch pieces
1 1/4 c Pecans, coarsely chopped (optional)
2 1/2 t Vanilla
6 T unsalted butter
1/3 c Granulated sugar
1/3 c Light brown sugar
1/2 c Heavy cream
To prepare the cake:
Preheat oven to 325 degrees. Butter and flour an 9-by-13-inch baking pan.
In a mixing bowl, beat sugars, oil and vanilla until well-blended. Add the eggs one at a time, beating well after each addition. Sift together flour, baking soda, cinnamon, nutmeg and
salt and gradually add to the sugar and eggs, mixing just until well-blended. Fold in apples and nuts and pour into prepared pan. Bake 1 hour until toothpick comes out clean. Allow to cool in pan.
To prepare the glaze:
In a medium pan, melt butter and add sugar and slat and cream. Stir over medium heat for 2 minutes. Increase heat to boil for 2 additional minutes (large bubbles will form on the top). Remove and cool slightly. The glaze should thicken upon standing. Pour over the top of the cake.
Eat, enjoy, repeat.