HINTS of AUTUMN ~ FRESH APPLE CAKE with CARAMEL GLAZE

"The leaves fall, the wind blows, and the farm country slowly changes from the summer cottons into its winter wools."

- Henry Beston

~ Early October (Northern Michigan)

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FRESH APPLE CAKE with CARAMEL GLAZE

~ Delightful dessert from the Junior League of Saginaw Valley cookbook,

Between the Lakes (A collection of Michigan recipes)

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2 cup sugar

1 1/2 cups vegetable oil

3 eggs

2 tsp. vanilla extract

3 cups flour

2 tsp. cinnamon

1 tsp. baking soda

1/2 tsp mace

1/2 tsp. salt

3 cups diced apples

juice of 1 lemon

1 cup chopped walnuts

Caramel Glaze (below)

• Beat sugar and oil in mixing bowl until smooth. Add eggs 1 at a time, beating well after each addition. Add vanilla.
• Stir flour, cinnamon, baking soda, mace and salt together in bowl. Gradually add to egg mixture, beating constantly.
• Place apples n a bowl and sprinkle wit lemon juice. fold apples into batter. Add walnuts (the batter will be very thick). Spoon into well greased and floured bundt pan.
• Bake at 325-degrees for 1 1/4 hours.
• Remove from oven and cool on wire rack for 15 minutes. Invert onto serving plate and cool. Spoon Caramel Glaze over cooled cake. (16 servings)

Caramel Glaze

6 Tbsp. butter

6 Tbsp. brown sugar

1/4 cup heavy cream

1 tsp. vanilla extract

Melt butter in small saucepan. Add Brown sugar, cream & vanilla. Bring to rolling boil for 3 to 4 minutes or until mixture sheets off a spoon. Cool slightly.