Apple Cake with Caramel Sauce
from Real Simple
1 1/2 cups (3 sticks) unsalted butter, at room temperature, plus more for the dish
1 cup granulated sugar
1 cup light brown sugar
3 eggs
3 cups all-purpose flour, plus more for the dish
1 teaspoon baking soda
3 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
5 Granny Smith apples, peeled, cored, and cut into a 1/2-inch dice
1 1/4 cups coarsely chopped pecans (I omitted these)
2 1/4 teaspoon almond extract
from Real Simple
1 1/2 cups (3 sticks) unsalted butter, at room temperature, plus more for the dish
1 cup granulated sugar
1 cup light brown sugar
3 eggs
3 cups all-purpose flour, plus more for the dish
1 teaspoon baking soda
3 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
5 Granny Smith apples, peeled, cored, and cut into a 1/2-inch dice
1 1/4 cups coarsely chopped pecans (I omitted these)
2 1/4 teaspoon almond extract
Heat oven to 325° F.
In a large bowl, using an electric mixer on medium-high, beat the butter and the granulated and brown sugars until light and fluffy, 3 to 5 minutes. Add the eggs, one at a time, beating after each addition. In another bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. Using a wooden spoon, gradually add the flour mixture to the egg mixture. The batter should be very thick. Stir in the apples, pecans, and vanilla. Scrape the batter into a buttered and floured 9-by-13-inch baking pan (I used a bundt pan). Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes (it took 65 minutes in my oven). Transfer to a wire rack. Let cool for at least 10 minutes while you make the Caramel Glaze, if using.
With a spatula, loosen the sides of the cake. If you want to remove it from the pan, invert it onto a baking sheet, then invert it again, right-side up, onto a platter. With a toothpick or fork, poke holes all over the surface. Pour on the warm sauce. Serve warm or at room temperature, with ice cream, if desired.
Tip: This rich, moist cake travels exceptionally well in its baking pan.
In a large bowl, using an electric mixer on medium-high, beat the butter and the granulated and brown sugars until light and fluffy, 3 to 5 minutes. Add the eggs, one at a time, beating after each addition. In another bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. Using a wooden spoon, gradually add the flour mixture to the egg mixture. The batter should be very thick. Stir in the apples, pecans, and vanilla. Scrape the batter into a buttered and floured 9-by-13-inch baking pan (I used a bundt pan). Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes (it took 65 minutes in my oven). Transfer to a wire rack. Let cool for at least 10 minutes while you make the Caramel Glaze, if using.
With a spatula, loosen the sides of the cake. If you want to remove it from the pan, invert it onto a baking sheet, then invert it again, right-side up, onto a platter. With a toothpick or fork, poke holes all over the surface. Pour on the warm sauce. Serve warm or at room temperature, with ice cream, if desired.
Tip: This rich, moist cake travels exceptionally well in its baking pan.
CARAMEL SAUCE
- 1/2 cup butter (no substitutions)
- 1 cup brown sugar
- 2/3 cup heavy whipping cream, unwhipped
Directions:
In a small saucepan melt butter.
Add the brown sugar; whisk until combined and thickened (about 2 minutes).
Whisk in the whipping cream, until thoroughly blended (2 more minutes).
This sauce would be great on ice cream, French toast, pancakes or anything edible.
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