Thursday, September 11, 2014

Fresh Caramel-Apple Cake

Fresh Caramel-Apple Cake
(12 servings)


1½ cups Pecans, chopped
½ cup Unsalted Butter, melted
2 cups Sugar
2 large Fresh Eggs
1 tsp. Vanilla Extract
2 cups All-Purpose Flour
2 tsp. Ground Cinnamon
1 tsp. Baking Soda
1 tsp. Salt
2 ½ lb. Granny Smith Apples, peeled, cored & cut into ¼ inch wedges
1 cup Light Brown Sugar, packed
½ cup Unsalted Butter
¼ cup Milk
1 tsp. Vanilla Extract


Bake pecans in a single layer in a shallow pan in a pre-heated 350 degree oven for 5 to 7 minutes or until lightly toasted and fragrant.  Stir halfway through.  In a large bowl, stir butter, sugar, eggs and vanilla until well blended.  In another large bowl, combine flour, cinnamon, baking soda and salt.  Now add to butter mixture mixing until well blended.  Stir in the apples and 1 cup of pecans.  Batter will be very thick and similar to cookie dough.  Spread batter into a greased 9x13 baking dish and place in the pre-heated 350 degree oven.  Bake for 45 minutes or until a wooden pick comes out clean from center.  Cool on a wire rack for 10 minutes.  While cake is cooling, combine brown sugar, butter and milk in a small sauce pan over medium heat.  Stirring constantly bring to a boil and continue for 1 minute.  Remove from heat and stir in vanilla.  Stir for 2 minutes and then top cake with glaze.  Let cake cool another 30 minutes and sprinkle with remaining ½ cup of pecans.  Spoon cake out of pan, cobbler style and top with ice cream as you serve.

Note:               You could use other baking type apples if

Note:               You omit caramel glaze and use your favorite frosting too.  If you frost cake, I recommend that you slice cake into 12 pieces instead of using a spoon.

Ideas for Future Efforts

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