Bloomfield Apple Caramel Cake

November 1, 2014

There’s a quaint little town in upstate New York called East Bloomfield, which is home to a famous apple called the “Northern Spy.”

New York is the second largest apple producing state in our country. The Northern Spy Apple originated from a seedling brought from Connecticut and planted in East Bloomfield in 1800 . Can you imagine the pioneer wrapping the seeds very carefully in a handkerchief and traveling the many miles on horse and buggy? Those seeds must have been determined little things! Thanks to the pioneer and their forethought we now have a lovely American heirloom apple variety that is great for cooking. East Bloomfield must be very proud of their apple because they have a highway marker sign commemorating this fruit.

The Northern Spy apple offers a tart flavor and juiciness which sound perfect for my apple cake recipe. In the past I have used Granny Smith apples which also work wonderfully.

This cake recipe is extremely simple. I have a feeling you will fall in love with this simple recipe too. It is definitely a desert you want to “spy” on your fall table this year. :0)


3 large eggs
1 ½ cup sugar
1 ½ cup vegetable oil
3 cups plain flour
1 tsp. baking soda
1 tsp. salt
2 tsp. vanilla extract
3 cups grated tart apples
1 cup chopped walnuts


Combine eggs, sugar, and vegetable oil in a large bowl and beat well. Beat in flour, baking soda, salt, and vanilla. Gently mix in apples and walnuts. Pour the batter into a greased10 inch tube pan. Bake at 325* for 1 hour and 20 minutes. Let cake cool slightly before removing from pan. Place on your cake plate and drizzle caramel sauce (recipe follows) over the top of warm cake.

Caramel Sauce Ingredients

¼ cup butter
½ cup brown sugar
1/8 cup evaporated milk


Melt butter in a saucepan. Stir in brown sugar and milk. Bring to a boil. Boil for 2 minutes.

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