Apple season started weeks ago here in Oregon and after a trip to Kiyokawa Family Orchards & Fruit Stand in Hood River, Oregon my refrigerator is bursting with apples.  I left with 9 varieties of apples and have several recipes ready to share with you over the next few weeks.  The Apple Caramel Cake is a easy recipe to make, very moist and the frosting adds a great finish.  I like to use a nice sweet apple so I used Ginger Gold in this cake.

1 3/4 cups Bob’s Red Mill flour

1 1/2 teaspoons cinnamon

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 cups brown sugar, packed

3/4 cup butter, softened

3 eggs

1 teaspoon vanilla

1 1/2 cups apples, peeled & finely chopped

1 cup walnuts, chopped

1/2 cup golden raisins

Frosting:

2 cups powdered sugar

1/4 teaspoon cinnamon

1/4 cup butter, melted

1/2 teaspoon vanilla

5 tablespoons milk

1/2 cup walnuts, chopped

Preheat oven to 350 degrees.  Grease a 13×9-inch baking pan, set aside.  In large bowl combine flour, cinnamon, salt, baking powder and baking soda.  In bowl of a mixer cream brown sugar and butter 2 minutes, add eggs and vanilla until combined.  Add flour mixture, mix for 3 minutes on medium speed.  By hand stir in apples, walnuts and raisins.  Pour into greased baking pan.  Bake at 350 degrees for 30-40 minutes or until toothpick inserted in the center comes out clean.  Cool on rack.

Frosting:  In small bowl with whisk blend powdered sugar, cinnamon, butter, vanilla and milk.  Add more milk if need to make spreading consistency.  Spread over cool cake and sprinkle with nuts.