Post by Jay on Aug 20, 2003 20:39:15 GMT -6
Amish Caramel Apple Cake
1/2 c. chopped pecans
2 1/2 c. finely chopped apples, such as Granny Smith
1/2 c. butter, softened
1 c. sugar
1 egg
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. vanilla
1 c. all purpose flour
HOT CARAMEL SAUCE
1/2 c. butter
1 c. brown sugar
1/2 tsp. salt
1 tsp. vanilla
1/2 c. evaporated milk
In a large bowl, cream the butter. Add the sugar and beat until
fluffy. Add the egg and beat until well blended. Mix in the soda,
salt, cinnamon and nutmeg. Add the flour and stir just until blended.
Stir in the apples and nuts. Pour into an oiled 9" round cake pan and
bake in a preheated 350 degree oven for 30 minutes until the top
springs back when touched lightly with your finger. Serve with Hot
Caramel Sauce. In a saucepan, melt the butter, brown sugar and salt.
Bring to a boil. Remove from heat and whisk in vanilla and milk.
Serve warm sauce over cake. Serves 8.
Jay
1/2 c. chopped pecans
2 1/2 c. finely chopped apples, such as Granny Smith
1/2 c. butter, softened
1 c. sugar
1 egg
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. vanilla
1 c. all purpose flour
HOT CARAMEL SAUCE
1/2 c. butter
1 c. brown sugar
1/2 tsp. salt
1 tsp. vanilla
1/2 c. evaporated milk
In a large bowl, cream the butter. Add the sugar and beat until
fluffy. Add the egg and beat until well blended. Mix in the soda,
salt, cinnamon and nutmeg. Add the flour and stir just until blended.
Stir in the apples and nuts. Pour into an oiled 9" round cake pan and
bake in a preheated 350 degree oven for 30 minutes until the top
springs back when touched lightly with your finger. Serve with Hot
Caramel Sauce. In a saucepan, melt the butter, brown sugar and salt.
Bring to a boil. Remove from heat and whisk in vanilla and milk.
Serve warm sauce over cake. Serves 8.
Jay