German Apple Cake

2 eggs
¾ cup unsweetened apple sauce
¼ cup oil
1 cup sugar
1 teaspoon vanilla extract
1 cup white flour
1 cup wheat flour
½ teaspoon of salt
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon ground cloves
4 cups apples, cored, chopped/diced

1. Preheat oven to 350 degrees F (175 degrees C). Grease and cinnamon-sugar one 9x13 inch cake pan OR a bundt pan.

2. In a mixing bowl; beat oil, applesauce and eggs with an electric mixer until creamy. Add the sugar and vanilla and beat well.

3. In a separate bowl; combine the flours, salt, baking soda, ground cinnamon, and cloves. Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick. Fold in the apples by hand using a wooden spoon. Spread batter into the prepared pan.

4. Bake at 350 degrees F (175 degrees C) for 45 minutes or until cake tests done (it takes about 55 minutes for a bundt pan) . Let cake cool on a wire rack (if using bundt pan, only let it cool in pan for about 7 minutes before flipping it onto serving plate). Once cake is cool serve with a dusting of confectioners’ sugar or caramel sauce.

Yields: 20 pieces

NOTES:
Caramel Sauce:
½ cup butter
½ cup brown sugar
¼ cup cream
½ teaspoon vanilla extract

1. Melt butter in saucepan.
2. Add sugar and cream. Bring to a boil.
3. Boil for 3 minutes. Remove from heat.
4. Add vanilla, let cool.