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Chunky Apple Cake with Warm Carmel Sauce Recipe

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This recipe for Chunky Apple Cake with Warm Carmel Sauce, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Minneapolis Star and Tribune
Added: Monday, March 3, 2008


2 medium to large cooking apples, peeled, cored and finely chopped
2 tsp. grated lemon peel
1 tbsp. plus 1 tsp. lemon juice
1 c. butter, softened
2 c. sugar
3 eggs
1 tbsp. vanilla
3 c. flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 c. coarsely chopped pecans
Warm Caramel Sauce:
1 c. sugar
1/2 c. water
3/4 c. heavy cream
1 tbsp. butter

For cake: Combine apples with lemon peel and juice in bowl. Set aside. Cream butter in large bowl. Gradually beat in sugar. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt. Stir into butter mixture. Stir in apples and pecans. Spoon batter into greased and floured 10 in. tube pan. Bake at 325 until cake begins to pull away from sides of pan and wooden pick inserted near center comes out clean, 1 1/4 hours. Cool cake in pan 10 min. on rack. Unmold. Serve warm or at room temperature with Warm Caramel Sauce.
Warm Caramel Sauce: Combine sugar and water in heavy saucepan. Bring to boil over medium high heat. Boil, without stirring, until syrup turns amber, about 15 min. Do not allow it to turn dark brown or it will be bitter. Remove pan from heat and cool 2 min. Carefully pour in cream. Stir in butter. Return pan to heat and cook, stirring until smooth, about 1 min. Serve warm Caramel sauce can be cooled and refrigerated up to 1 week. Reheat slowly over low heat or in microwave before serving.




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