Apple Cake With Hot Caramel Sauce
photo by Olive
- Ready In:
- 55mins
- Ingredients:
- 17
- Yields:
-
1 cake
- Serves:
- 8
ingredients
- 1⁄2 cup pecan pieces
- 2 large cooking apples
- 1⁄2 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1 cup all-purpose flour
- whipped cream
- fresh apple, slices (optional)
-
Caramel Sauce
- 1⁄2 cup butter
- 1 cup brown sugar
- 1⁄2 teaspoon salt
- 1 teaspoon vanilla extract
- 1⁄2 cup evaporated milk
directions
- Preheat oven to 350 degrees.
- Peel, core, and chop apples to equal 2 ½ cups. Pieces should be the size of your thumbnail. (Apples can be chopped in a food processor by pulsing them) Set aside.
- In a large mixing bowl, cream the butter and sugar; beat until fluffy.
- Add the egg and beat until blended then mix in baking soda, salt, cinnamon, and nutmeg; add the flour. Stir just until blended. Stir in the apples and nuts. Pour into an lightly greased 9-inch round cake pan.
- Bake for 30 minutes or until the top springs back when touched lightly in the center with your finger.
- Prepare Caramel Sauce:.
- In a saucepan, melt the butter, brown sugar, & salt. Bring to a boil; stirring with a whisk. Remove from heat and whisk in the vanilla and evaporated milk.
- To serve, ladle 1-2 tablespoons of the hot Carmel sauce onto serving plates. Cut cake into 8 wedges.Place a wedge of cake on top of Carmel sauce. Garnish with a dollop of whipped cream.(You can also add 2 thinly sliced apple wedges with the peeling left on for garnish). The cake should be served warm, or at least room temperature. This is a wonderful rich dessert.
- The sauce can be made ahead of time and then reheated in the microwave. You can also spoon out a tablespoon or 2 on a saucer, and reheat that amount up for a single serving.
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