Recipe(tried): North Georgia Apple Cake and Apple Cake with Warm Caramel Sauce (re: Apple Walnut Coffeecake)

Diana, Here are two recipes I like to use. They include glazes or sauces, but are equally good without them.

North Georgia Apple Cake

1 1/4 cups vegetable oil
1 cup sugar (more if tart apples)
1/2 cup brown sugar
3 eggs
3 cups flour
1 tsp baking soda
2 tsp cinnamon
1/4 tsp. nutmeg
1/2 tsp salt
3 1/2 cups peeled and chopped fresh apples
1 cup chopped nuts (and/or raisins)
2 tsp vanilla

Glaze:
3 Tbsp butter
3 Tbsp brown sugar
3 Tbsp sugar
3 tbsp heavy cream
1/4 tsp vanilla
(dash of salt if using unsalted butter)

In a large mixing bowl, combine oil and sugars, blend well. Beat in eggs one at a time. Stir in vanilla.

Sift together flour, soda, cinnamon, nutmeg, and salt. Add to egg mixture, blending well.

Add apples, nuts (and raisins if using), blend in gently. Pour batter into greased and floured 10-inch Bundt or tube pan.

Bake at 325F for 1 1/4 hours, or until cake tests done. Let rest in pan for 20 minutes.

Meanwhile, prepare glaze:
Combine glaze ingredients in a small saucepan. Bring to a boil and continue to boil for one minute. Remove from heat.

Remove cake from pan to wire rack or platter. Spoon glaze over warm cake. Serve warm if possible.

Apple Cake with Warm Caramel Sauce

Cake:
1 cup butter
2 cups sugar
3 eggs
1 tsp vanilla
2 cups flour
1/2 tsp salt
2 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1 cup chopped pecans or walnuts
5 cups finely chopped Granny Smith apples

Caramel Sauce (recipe follows)

In a large bowl, cream together the butter and the sugar. Add the egg and vanilla, beat until well blended. Sift together and stir in flour, salt, soda, cinnamon, and nutmeg. Stir in the apples and nuts. Pour into greased and floured 13x9-inch pan.

Bake at 350F for 50 - 60 min or until the top springs back when touched lightly.

Caramel Sauce:

1 cup butter
2 cups brown sugar
1 tsp salt
2 tsp vanilla
1 cup heavy cream

In a saucepan over medium heat, melt the butter and sugar. Stir in the salt. Bring to a boil. Remove from heat and stir in vanilla and cream. Serve warm. Sauce thickens as it cools.