STICKY SPIKED DOUBLE-APPLE CAKE WITH A BROWN SUGAR-BRANDY SAUCE

STICKY SPIKED DOUBLE-APPLE CAKE WITH A BROWN SUGAR-BRANDY SAUCE image

Yield 10-12 servings

Number Of Ingredients 22

1/3 cup brandy
1 cup unsulphured dried apple slices (if only rings are available, cut them in half)
1/2 cup granulated sugar
2 cups all purpose flour, sifted
1-1/2 teaspoons baking soda
1/8 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves (preferably freshly ground)
1-1/2 cups tightly packed dark brown sugar
2 large eggs, lightly beaten
1 cup unsalted butter, melted and cooled
3/4 cup coarsely chopped pecans, toasted
2 medium sized tart cooking apples, such as Northern Spy or Rome Beauty, one peeled, one unpeeled, both cored and cut into 1/2 inch pieces
Additional unsalted butter for greasing the pan
Brown Sugar-Brandy Sauce
Makes about 2-1/4 cups
1/3 cup unsalted butter, cut into small pieces
1 cup tightly packed dark brown sugar
1/3 cup granulated sugar
2/3 cup heavy cream (36%)
2-1/2 tablespoons brandy

Steps:

In a small bowl, soak the dried apple slices for 15 minutes. Don't drain! Preheat oven to 325. Butter a 9 x 13" pan. In a bowl, sift together flour, baking soda, salt, cinnamon, nutmeg, and cloves and set aside. With a mixer, blend both sugars. Add the eggs and beat on medium until thickened and pale, 2 min. Add the cooled melted butter and blend. Fold in the dry ingredients in 2 additions, mixing just enough to moisten most of the flour. Add the dried fruit mixture, chopped pecans, and diced fresh apple, then fold into batter. Scrape batter into pan and bake for 70-80 minutes, until a tester inserted into the center comes out clean. Cool on a wire rack. Keep well wrapped at room temp for up to 5 days. Serve with a pour of the warm sauce. Combine butter, sugars and cream in a small saucepan. Stir over low heat until sugar dissolves, then increase heat to medium and bring to a gentle boil, stirring. Cook 5 more min, then remove from heat and stir in brandy or other liqueur. Serve immediately, or cool to room temp, then cover and refrigerate, up to 3 days. To rewarm, either microwave or heat in a saucepan.