Dutch Apple Cake with Caramel Glaze

2 C. flour............................3/4 C. vegetable oil

1 t. baking soda..................1 t. vanilla

1 t. salt...............................1 T. freshly squeezed lemon juice

1-1/2 t. ground cinnamon....1 C. chopped walnuts

3 eggs.................................4 C. (4 or 5 medium) peeled, cored & sliced tart apples

1-3/4 C. sugar....................Caramel Glaze (recipe follows)

1) Position rack in lower third of oven; preheat to 350°. Grease a 12 cup bundt pan or a 10" tube pan; dust with flour.

2) In a medium bowl, whisk together dry ingredients; set aside.

3) In a large bowl, and using electric beaters set on low speed, beat eggs till frothy; add sugar in several additions & beat till well blended. Gradually pour in oil, beating till well emulsified. Beat in vanilla & lemon juice.

4) Using a large rubber spatula, gradually stir in dry ingredients. Fold in walnuts & apples. Pour batter into prepared pan, spreading evenly.

5) bake 50 to 60 minutes, or until cake tester inserted near center comes out clean. remove pan to wire rack. Cool in pan 10 minutes before inverting onto another rack to cool completely. Prepare Caramel Glaze. Brush glaze over top & sides of warm cake. Serve cake warm or cold. Yield: One bundt or tube cake.

Caramel Glaze:

1/4 C. firmly packed dark brown sugar

1/4 C. heavy cream

2 T. butter

2 T. light corn syrup

Combine all ingredients in a small, heavy saucepan & stir over low heat until thoroughly combined. Yield: about 1/2 cup.

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