Melissa Keister with Sweet Keister's joined us on WDBJ7 Sunday Morning's Weekend Diner

· 2 cups sugar
· 4 large eggs
· 1 cup vegetable oil
· 3 cups all-purpose flour
· 1 teaspoon salt
· 1 teaspoon baking soda
· 1 teaspoon vanilla
· 1 teaspoon cinnamon
· 3 cups thinly sliced apple (baking apples preferred)
· 1 cup pecans (or walnuts if you prefer)

· DO NOT preheat oven. Spray a 13x9 in pan with nonstick spray.
· In a large bowl, beat sugar, eggs, oil, and vanilla at medium speed with electric mixer until
smooth. (you can use a hand held mixer)
· In a separate bowl, swift together all the dry ingredients (flour, salt, baking soda, cinnamon). Stir
flour mixture into egg mixture until thoroughly combined.
· Add the apples and nuts. Gently stir until incorporated (will be thick). Spread batter into pan.
· Place in a cool oven. Bake at 325 degrees for 50-55 minutes. Let it cool in pan.
· Pour warm caramel sauce over cake in pan. Cut into squares. (you can garnish with pecan
halves if desired)

Caramel Sauce:
· ½ cup sugar
· ½ cup firmly packed light brown sugar
· 4 tablespoons butter
· ¼ cup evaporated milk (can use heavy cream also)
· 1 teaspoon vanilla

· In a small sauce pan, bring sugars, butter, and evaporated milk to a boil over medium-high heat.
Cook stirring constantly, for 2 minutes. Remove from heat and stir in vanilla.