APPLE CAKE WITH HOT CARAMEL SAUCE

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Apple Cake With Hot Caramel Sauce image

Provided by Marcia Adams

Categories     dessert

Time 45m

Yield Eight servings

Number Of Ingredients 16

1/2 cup pecans
5 medium apples to yield 2 1/2 cups chopped (use firm cooking apples like Northern Spy or McIntosh)
1/2 cup butter at room temperature
1 cup granulated sugar
1 egg
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 scant teaspoon ground nutmeg
1 cup all-purpose flour
1/2 cup butter
1 cup light brown sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 cup evaporated milk
Sweetened whipped cream and fresh unpeeled apple slices

Steps:

  • To make the cake, preheat the oven to 350 degrees. Place the pecans in the workbowl of a food processor and process until fine. Set aside. Peel, core and quarter the apples and place them in the workbowl of the processor and process until they are in medium-coarse shards, about the size of almonds. Set aside.
  • Place the butter in a large mixer bowl, add the sugar and beat until fluffy. Add the egg and beat until blended. Add the soda, salt, cinnamon, nutmeg and mix quickly. Add the flour and just blend, then the apples and nuts.
  • Pour the mixture into a greased 9-inch-round cake pan and bake for 30 minutes or until the top springs back when touched with a finger. Cool slightly. Center may sink somewhat.
  • For the caramel sauce, melt the butter, brown sugar and salt in a small saucepan over medium heat. Bring to a boil, stirring with a whisk. Remove from the heat and add the vanilla and milk. Stir again with the whisk.
  • To serve the sauce with the apple cake, cut the cake into eight wedges. Ladle a large spoonful of the hot sauce onto each of eight dessert plates. Place a wedge of cake on top of the sauce. Garnish with a dollop of whipped cream and two apple slices.

Nutrition Facts : @context http, Calories 560, UnsaturatedFat 12 grams, Carbohydrate 73 grams, Fat 30 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 16 grams, Sodium 482 milligrams, Sugar 56 grams, TransFat 1 gram

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