• Cake:
• 3 Cups Flour
• 1 tsp. baking soda
• 1 tsp. salt
• 2 C. sugar
• 1 C. oil
• 3 eggs
• 2 tsps. pure vanilla extract
• 3 medium apples, peeled and chopped (I use Granny Smith)
• 1 C. chopped walnuts
• Topping:
• 1/4 C butter
• 1/2 C. firmly packed brown sugar
• 1/3 C. milk

1. Heat oven to 325F. Butter 13x9-inch baking pan.
2. For cake, mix flour, baking soda and salt in medium bowl. Set aside. Mix sugar, oil, eggs and vanilla with wire whisk in large bowl until smooth. Stir in flour mixture. Stir in apples and nuts. Pour into prepared pan.
3. Bake 1 hour or until golden and toothpick inserted in center comes out clean. Cool in pan on wire rack.
4. For topping, melt butter in small saucepan on medium heat. Stir in sugar and milk. Bring to boil. Reduce heat to low; simmer 3 minutes. Pierce cake with large fork at 1/2 inch intervals. Drizzle topping over cake while still warm.

This recipe is from Celebrating our Mothers' Kitchens cookbook. It is very popular with my family.