1 cup light brown sugar, firmly packed 1/2 cup vegetable oil 2 teaspoons ground cinnamon 1 tablespoon vanilla extract 2 large eggs 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 2 medium tart apples, peeled, cored and coarsely chopped ***Caramel Topping*** 1/2 cup light brown sugar, packed 1/4 cup butter 1/4 cup heavy cream 1 teaspoon vanilla extract
In a mixing bowl with electric mixer, beat together sugar, oil, cinnamon, and vanilla. Add eggs one at a time, beating well after each addition. Mix in the flour, baking powder, and salt, stirring just until blended. Stir in apples.
Pour apple cake batter into a greased 9-inch square pan. Bake at 350° until cake springs back when touched lightly in the center, about 30 to 40 minutes.
With a fork, pierce cake all over. Pour hot caramel topping over cake. Serve warm or at room temperature with a dollop of sweetened whipped cream or whipped topping.
For Caramel Topping: Combine brown sugar, butter, and cream in a heavy saucepan over medium heat; bring to a boil.
Reduce heat to a simmer; continue cooking and stirring for 5 minutes. Remove from heat and stir in vanilla.