Difficulty: Easy - for beginners
butter, for greasing the pan
1 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/2 cup canola oil
1/2 teaspoon vanilla extract
1 + 1/3 cups peeled, tart apples, chopped
2/3 cup chopped walnuts/pecans or butter toffee pecans, divided
1/3 cup shredded coconut flakes
1/3 cup packed brown sugar
3 tablespoons butter
1 tablespoon milk
vanilla ice cream or fresh whipped cream, for serving, optional
Preheat oven to 350 degrees F. Grease an 8-inch fluted tube or regular cake pan. In a small bowl whisk together the flour, cinnamon, baking soda and salt. In a separate, large mixing bowl beat the sugar, oil, egg and vanilla together until well blended. Gradually beat the flour mixture into the sugar mixture until blended. Stir in the apple, 1/3 cup of the nuts and the coconut. Spread into the prepared pan and bake 35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes in pan on a wire rack then turn out and cool completely (or serve warm).
In a small saucepan combine the glaze ingredients over medium heat and bring to a boil. Remove from the heat.
Drizzle the caramel over the cake and sprinkle with the remaining 1/3 cup nuts. Serve with vanilla ice cream or fresh whipped cream.