Fresh Apple Cake with Hot Caramel Sauce
My Mamon gave me this recipe years ago. I finally decided to make it today. It got rave reviews so here is the recipe.
FRESH APPLE CAKE
1 1/4 c. oil
2 cups sugar
1 cup chopped pecans
1 cup fresh chopped applies (I used granny smith)
2 eggs
2 tsp. vanilla
3 c. cake flour (I used unbleached)
1 1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
Beat oil and sugar well. Add eggs, beating well, add pecans, apples and vanilla. Add these sifted ingredients, flour, baking soda, cinnamon, nutmeg and salt. Beat well.
Lightly grease and flour bundt pan (I use Baker's Joy for a perfect result)
Bake at 350 for 1 hour then reduce heat to 325 for 15 minutes.
The recipe didn't originally call for it but I spooned over warm caramel sauce.
Caramel Sauce
1/2 cup packed brown sugar
1 Tbl. cornstarch
1/2 cup half and half or light cream
2 Tbl. light-colored corn syrup
1 Tbl. butter
1/2 tsp. vanilla
In a small heavy saucepan combine brown sugar and cornstarch. Stir in 1/4 cup water. Stir in half and half, corn syrup and butter. Cook and stir over medium heat until bubbly (mixture may appear curdled). Cook and stir 2 minutes more. Remove from heat; stir in vanilla. Serve warm over cake. Cover and chill any leftovers for up to 3 days. (from Better Homes and Gardens cookbook)
FRESH APPLE CAKE
1 1/4 c. oil
2 cups sugar
1 cup chopped pecans
1 cup fresh chopped applies (I used granny smith)
2 eggs
2 tsp. vanilla
3 c. cake flour (I used unbleached)
1 1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
Beat oil and sugar well. Add eggs, beating well, add pecans, apples and vanilla. Add these sifted ingredients, flour, baking soda, cinnamon, nutmeg and salt. Beat well.
Lightly grease and flour bundt pan (I use Baker's Joy for a perfect result)
Bake at 350 for 1 hour then reduce heat to 325 for 15 minutes.
The recipe didn't originally call for it but I spooned over warm caramel sauce.
Caramel Sauce
1/2 cup packed brown sugar
1 Tbl. cornstarch
1/2 cup half and half or light cream
2 Tbl. light-colored corn syrup
1 Tbl. butter
1/2 tsp. vanilla
In a small heavy saucepan combine brown sugar and cornstarch. Stir in 1/4 cup water. Stir in half and half, corn syrup and butter. Cook and stir over medium heat until bubbly (mixture may appear curdled). Cook and stir 2 minutes more. Remove from heat; stir in vanilla. Serve warm over cake. Cover and chill any leftovers for up to 3 days. (from Better Homes and Gardens cookbook)
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