Ingredients: |
Ingredients: 1 1/2 cups (3 sticks) unsalted butter, at room temp, plus more for the dish
1 cup granulated sugar
1 cup light brown sugar
3 eggs
3 cups all-purpose flour, plus more for the dish
1 tsp baking soda
3 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp kosher salt
5 Granny Smith apples-peeled, cored, and cut into a 1/2 inch dice
1 1/4 cups coarsely chopped pecans
2 1/4 tsp vannila extract
Caramel Glaze (optional)
4 tbsp unsalted butter
1/4 granulated sugar
1/4 light brown sugar
1/8 kosher salt
1/2 cup heavy cream
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Directions: |
Directions:Heat oven to 325. In a large bowl, using an electric mixer on medium-high, beat the butter and the granulated and brown sugars until light and fluffy, 3-5 minutes. Add the eggs, one at a time, beating after each addition. In another bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. Using a wooden spoon, gradually add the flour mixture to the egg mixture. The batter should be very thick. Stir in the apples, pecans, and vanilla. Scrape the batter into a buttered and floured 9X13 inch baking pan. Bake until a toothpick inserted in the center comes out clean, 50-60 minutes.Transfer to a wire rack. Let cool at least at least 10 minutes while you make the Caramel Glaze. In a sauce pan, over medium-low heat, melt the butter. Add the granulated and brown sugars and salt. Cook, stirring frequently, for 2 minutes. Sitr in the cream and bring to a boil. Stir in the cream and bring to a boil. Cook, stirring constantly, for 2 minutes. Remove from heat. Loosen the sides of cake with a spatula. If you want to remove it from the pan, invert it onto a baking sheet, then invert it again, right side up, onto a platter. With a toothpick or fork, poke holes all over the surface. Pour on the warm sauce. Serve with ice cream. |
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