APPLE CAKE with
HOT CARAMEL SAUCE
1/2 cup pecans
1/2 cup (1 stick) butter at room temperature
1 cup sugar
2 eggs at room temperature
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon freshly ground nutmeg
3 McIntosh, Gravenstein, or Granny Smith apples, peeled, cored and finely
chopped, plus 16 apple slices for garnish
Hot Caramel Sauce:
1/2 cup (1 stick) unsalted butter
1 cup packed light brown sugar
1/2 teaspoon salt
1 1/2 teaspoons pure vanilla extract
1/2 cup evaporated milk
Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan. In a
blender or food processor, grind the pecans until fine.
In a large bowl, cream the butter and sugar together until fluffy. Add the
eggs and beat until well blended. In a medium bowl, stir the flour, baking
soda, salt, cinnamon, and nutmeg together. Stir the dry mixture into the wet
mixture just until blended. Fold the apples and nuts in until blended.
Pour the batter into the prepared pan and smooth the top. Bake for 50
minutes, or until a toothpick inserted in the center comes out clean. Let cool
on a wire rack for 15 minutes, then remove from the pan. The center may sink a
bit.
To Make the Sauce: In a small saucepan, melt the butter with the brown
sugar and salt over medium heat. Bring to a boil, whisking constantly. Remove
from heat and whisk in the vanilla and milk. Set aside and keep warm. To make
ahead, let cool and store in an airtight container in the refrigerator for up
to 3 days. Reheat over barely simmering water.
To serve, cut the cake into 8 wedges. Ladle a large spoonful of the hot
caramel sauce onto each of 8 dessert plates. Place a wedge of cake on top of
the sauce. Garnish with a spoonful of whipped cream and 2 apple slices.
Chef's Tips -Use red Jonathan apples for baking, Granny Smiths or pippins
for pies and tarts, and Pink Ladies for sorbets and granitas.
Serves 8
~ People may doubt what you say, but they'll always believe what you do ~
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