The Best Apple Cake
is right here. I think that I’ll make and freeze this before all my apple picking apples are gone. Happy Monday, y’all!

Apple Spice Cake

Serves 10.

1 1/3 cups canola oil
3 cups all-purpose flour
1 Tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
3 large eggs
3-4 Granny Smith apples, peeled, cored and sliced 1/4 inch thick
1 teaspoon rum
Caramel Sauce (optional)

Preheat oven to 350 degrees. Spray a Bundt pan with baking cooking spray.
Sift the flour, cinnamon, baking soda and salt over a large piece of parchment or waxed paper. Meanwhile, in the bowl of a mixer with paddle attachment, combine the oil, sugar and eggs; mix it on high speed until lemon yellow. Fold the parchment in half lengthwise; reduce speed to medium and gradually shake in dry ingredients until just incorporated. Add apples and rum to the mixture, mixing until just incorporated. Pour into the pan (it might look like there are too many apples – don’t worry, it’ll work out). Bake 75-90 minutes or until a tester comes out clean. Cool, invert onto rack. After it is completely cooled, drizzle with caramel sauce. If serving with vanilla ice cream I wait and just drizzle the caramel sauce over the cake and ice cream together.

Caramel Sauce

1 cup light-brown sugar
1 stick butter
¼ cup evaporated milk
1 teaspoon (or a little more) rum
pinch of salt

Combine ingredients in a saucepan over medium heat. Cook and stir until desired consistency.