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 | Amish Apple Cake with Hot Caramel Sauce
Created: May 19, 09 | 1 Entry | 170 Views |  |
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| | | This recipe is to die for, it is fantastic.
Apple Cake with Hot Caramel Sauce
1/2 cup shelled pecans
2 large cooking apples, such as Granny Smiths or Northern Spys
1/2 cup (1 stick) butter, softened
1 cup granulated sugar
1 egg
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 scant teaspoon grated nutmeg
1 cup all-purpose flour
Carmel Sauce
1/2 cup (1 stick) butter
1 cup brown sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 cup evaporated milk
Preheat the oven to 350 degrees F. Chop pecans finely, then set aside. Peel, core, and chop apples to equal 2-1/2 cups. Use a food processor for this and chop apples medium-coarse; pieces should be about the size of your thumbnail. Set aside.
In a large mixer bowl, cream the butter. Add the sugar and beat until fluffy. Add egg and beat until blended, then mix in the baking soda, salt, cinnamon, and nutmeg. Add the flour and stir just until blended. Stir in the apples and nuts. Pour into an oiled 9-inch round cake pan and bake for 30 minutes (I've found it can take up to 45 minutes sometimes for the center to be done), or until the top springs back when touched lightly in the center with your finger.
Prepare sauce. In a saucepan, melt the butter, brown sugar and salt. Bring to a boil, stirring with a whisk, then remove from heat and whisk in the vanilla and milk. (The sauce can be made ahead of time, but then reheat it over hot water.) (I put it the microwave and it seems to work just fine.)
To serve, ladle 2 or 3 tablespoons hot carmel sauce onto 8 serving plates. Cut cake in 8 wedges and place on top of sauce. Garnish with a dollop of whipped cream and 2 thinly sliced apple wedges, peel left on. The cake should be served warm (it can be reheated in the microwave or at least at room temperature.
The cake gets better as it ages, keeps for a week in the refrigerator, and also freezes well.
by B4Salk | Posted: May 19, 09 | | |
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