Shelly's Recipe

* Chunky Caramel Crumble Apple Cake *

Category: Cakes

Cake:
1/4 cup butter, softened
1/4 cup canola or other mild vegetable oil
1 cup packed brown sugar
2 eggs
1 tsp. vanilla or maple extract
2 cups all-purpose flour (or half all-purpose, half whole wheat or oat flour)
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp salt
1 cup plain yogurt or sour cream
2 tart apples, diced (keep the peels on)
1/3 cup Werther's Original hard caramels, unwrapped and crushed (about 15 candies)

Crumble:
1/4 cup butter
1/4 cup packed brown sugar
1/2 cup flour
1/2 cup Werther's Original hard caramels, unwrapped and crushed (about 20 candies)
1/2 cup chopped pecans or walnuts (optional)

Preheat the oven to 350.

In a large bowl, beat the butter, oil and brown sugar for 2 minutes, until pale and fluffy. Add the eggs and vanilla or maple extract and beat until well combined.

In a smaller bowl, stir together the flour, baking powder, baking soda and salt. Add to the butter mixture in three parts, alternating with the yogurt in two parts, and beating on low just until combined with each addition. Stir in the apples and caramels and spread into a 10-inch cast iron skillet or 9x13-inch pan that has been buttered or sprayed with nonstick spray.

For the crumble, blend together the butter, brown sugar and flour until well combined and crumbly. Stir in the crushed caramels and nuts. Scatter the mixture over the top of the cake batter. Bake for 40-45 minutes, until the cake is golden and springy to the touch.

Serve warm. Serves 20-24.