I wanted to make a special cake for my daughter’s birthday but I didn’t have much time, had to work with what ingredients I had on hand and needed to make a cake that would survive a trip down 95 to Biddeford. Georgia loves caramel apples and I had a bag of cortlands on hand so I adapted my mom’s old raw apple cake recipe and came up with this caramel apple cake and, by all reports on the taste, a new birthday favorite.
I changed up my mom’s classic raw apple cake recipe by substituting apple sauce for half of the oil. Also, the original recipe called for 2 cups of sugar and I thought that would be way too much sweetness when paired with the caramel frosting so I cut the sugar in half and was very happy with the end result. If you are making the cake without frosting, you may want to add 1/2 to 1 cup more sugar.
The cake baked in a 13 X 9 inch pan makes a great snack cake that is fast and perfect for school lunches too!