Warm Apple Cake with Carmel Sauce

by Hilary Gauntt on April 14, 2012

This is my favorite make ahead dessert…it actually gets  better as it ages in your refrigerator for up to a week! It is a great finale to a holiday meal, and popular with all ages. Both the cake and the carmel sauce are easily reheated in the microwave at serving time -what more could you ask from a recipe?

1/2 cup shelled pecans

2 large cooking apples such as Granny Smiths or Northern Spys

1 stick butter, softened

1 cup granulated sugar

1 egg

1 tsp. baking soda

1/4 tsp. salt

1 tsp. ground cinnamon

1 scant tsp. grated nutmeg

1 cup all purpose flour

whipped cream

fresh apple slices

Carmel Sauce:

1 stick butter

1 cup brown sugar

1/2 tsp. salt

1 tsp. vanilla extract

1/2 cup evaporated milk

Preheat oven to 350 degrees.  Chop pecans finely, then set aside.  Peel, core and chop apples medium coarse; pieces should be about the size of your thumbnail. Set aside.

In a large mixing bowl cream the butter.  Add the sugar and beat until fluffy.  Add the egg and beat until blended, then mix in the baking soda, salt , cinnamon and nutmeg.  Add the flour and stir until just blended. Stir in the apples and nuts. Pour into an oiled 9 inch round cake pan and bake 30 minutes or longer (mine took 35 or more) until the top springs back when touched lightly in the center with your finger.

Prepare the sauce. In a saucepan, melt the butter, brown sugar, and salt. Bring to a boil, stirring with a whisk, then remove from heat and whisk in the vanilla and milk.  The sauce can be made ahead of time, and reheated over hot water or in the microwave.

To serve, ladle 2-3 Tbs. hot carmel sauce onto 8 serving plates. Cut the cake into 8 wedges and place on top of the sauce.  Garnish with a dollop of whipped cream and 2 thinly sliced apple wedges, with the peel left on.  The cake should be served warm and may be reheated in the microwave.   8 servings.  Also freezes well.

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