Ingredients: |
Ingredients: HOT APPLE CAKE:
2 sticks unsalted butter, at room temperature
1 c. sugar
2 large eggs, at room temperature
1-1/2 c. all-purpose flour
1/4 tsp. ground nutmeg
1-1/2 tsp. ground cinnamon
1 tsp. baking soda
1/4 tsp. salt
3 medium-size tart apples (about 1-1/4 lbs.), peeled, cored, and finely chopped
3/4 c. chopped pecans (about 3 oz.)
1 tsp. vanilla
CARMEL PECAN SAUCE:
4 T. unsalted butter
1/2 c. pecan halves
1 c. firmly packed dark brown sugar
1 c. whipping cream
1 quart vanilla ice cream, for serving
BAKING PAN:
9 x 2 inch cake pan
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Directions: |
Directions:Preheat over to 350ºF. Grease cake pan and set aside.
Beat butter and sugar in large bowl with electric mixer on high speed until light and fluffly, about 2 minutes.
Beat in eggs on low speed, one at a time, until well blended.
Add flour, spices, baking soda and salt, beating just until well incorporated.
Mix in apples, nuts and the vanilla.
Spoon batter into prepared pan.
Bake in the 350º oven for 30 to 45 minutes or until top is golden and cake tester inserted near center comes out clean.
Remove to rack and cool. Turn cake out of pan by inverting onto rack after 10 minutes.
NOTE: If desired, the cake may be stored at room temperature, well wrapped, overnight, or it may be frozen. Defrost at room temperature for several hours or overnight. Reheat in 350º oven for 10 minutes or until warm.
CARMEL PECAN SAUCE
Melt butter in medium-size saucepan. Add nuts.
Cook, stirring constantly, over moderately high heat, until nuts are toasted and butter is lightly browned.
Add brown sugar and cream, stirring constantly, until sauce boils and sugar dissolves and turns a deep golden brown.
Remove from heat. Sauce will thicken slightly as it cools.
NOTE: The sauce may be refrigerated several days. Reheat before serving.
To serve, place a wedge of warm cake on dessert plate. Serve with a scoop of vanilla ice cream and spoon hot Carmel Pecan Sauce over all. |
This recipe for Hot Apple Cake with Caramel Pecan Sauce is from