Gooey Caramel Apple Cake with Caramel Topping

My neighbor, Diane, made this for Bunco and I have made it since and it is very good. I will probably experiment with subbing some whole wheat flour for white flour to make it better for the kids. This is a lot like the Tastefully Simple Apple Cake

This apple cake is topped with an easy cooked caramel topping, poured over the hot cake.
1 cup light brown sugar, firmly packed
1/2 cup vegetable oil
2 teaspoons ground cinnamon
1 tablespoon vanilla
2 large eggs
1/4 cup milk
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 medium tart apples, peeled, cored and coarsely chopped
Caramel Topping, heated

Preparation:In a mixing bowl with electric mixer, beat together sugar, oil, cinnamon, and vanilla. Add eggs one at a time, beating well after each addition. Mix in the milk, flour, baking powder, and salt, stirring just until blended. Stir in apples.Pour apple cake batter into a greased 9-inch square pan. Bake at 350° until cake springs back when touched lightly in the center, about 30 to 40 minutes. With a fork, pierce cake all over. 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 light brown sugar, packed
1/4 cup butter
1/4 cup heavy cream
1 teaspoon vanilla

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. Pour caramel topping over hot apple cake.