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Apple Cake with Caramel Sauce

Apple Cake with Caramel Sauce
By Pat Lawson on Friday, October 18, 2013 at 6:05pm

1/2 cup shelled pecans
2 large cooking apples..I like Northern Spies
1 Stick Butter softened
1 Cup sugar
1 Egg
1 Teaspoon Baking Soda
1/4 teaspoon Salt
1 Teaspoon Cinnamon
1 Scant Teaspoon grated Nutmeg
1 Cup All Purpose Flour
Whipped Cream
Apple slices

Caramel Sauce
1 Stick Butter
1 Cup Brown Sugar
1/2 Teaspoon Salt
1 Teaspoon Vanilla
1/2 Cup Evaporated Milk

Preheat oven to 350..Chop Pecans finely and set aside..Peel..Core and chop apples..Use a food processor for this and chop apples medium coarse..pieces should be about the size of a Thumb nail..Set aside….In a Large Mixer bowl, cream Butter..Add sugar and best till fluffy..Add egg and beat till blended, then mix in baking soda..salt..cinnamon..and nutmeg. Add flour and stir till just blended..Stir in Apples and nuts..Pour into a 9 inch round cake pan that has been oiled and bake for 30 minutes or until top springs back when touched lightly in center with finger…Prepare sauce..In saucepan melt butter..brown sugar..and salt. Bring to boil stirring with a whisk, then remove from heat and whisk in Vanilla and milk..(The sauce can be made ahead of time and then reheat in pan of water.)
To serve ladle 2 to 3 tablespoons hot Caramel sauce onto 8 serving plates..Cut cake into 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 or at least room temp..Can be reheated in microwave..

Disclaimer: Not responsible for any extra poundage added from indulging in whole cake!!

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