1 cup light brown sugar, firmly packed
1/2 cup vegetable oil
2 teaspoons ground cinnamon
1 tablespoon vanilla extract
2 large eggs
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 medium tart apples, peeled, cored and coarsely chopped
Caramel Topping, heated

Preheat oven to 350 degrees F. Grease a 9-inch square pan.

In a mixing bowl with electric mixer, beat together sugar, oil, cinnamon and vanilla extract. Add eggs one at a time, beating well after each addition. Mix in the flour, baking powder and salt, stirring just until blended. Stir in apples.

Pour apple cake batter into prepared pan. Bake until cake springs back when touched lightly in the center, about 30 to 40 minutes.

Pierce cake all over with a fork. Pour hot caramel topping over cake.

Serve warm or at room temperature with a dollop of sweetened whipped cream or whipped topping.

Caramel Topping
1/2 cup firmly packed light brown sugar
1/4 cup butter
1/4 cup heavy cream
1 teaspoon vanilla extract

Combine brown sugar, butter, and cream in a heavy saucepan over medium heat; bring to a boil. Reduce heat to a simmer; continue cooking and stirring for 5 minutes. Remove from heat and stir in vanilla extract. Pour caramel topping over hot apple cake.