Tuesday, July 27, 2010

Apple Cinnamon Cake





Sooo good!!!
I wouldn't change anything...except be aware of too much salt, one time I made this (and I've made multiple times) it tasted really salty for some reason. I've made in the flower mold and sunflower mold. The flower mold creates too big of servings if you ask me b/c this cake is rich!

For cake:
1/2 cup butter
2 cups sugar
2 eggs
4 cups apples, peeled and cut into 1" chunks
1 cup pecans (optional, I still haven't tried w/ nuts)
2 cups flour
2 tsp baking soda
1 tsp salt
1 1/2 tsp cinnamon

Caramel Sauce:
1/4 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup heavy whipping cream
1 tsp vanilla
pinch of salt

Place flower mold on perforated baking sheet. In large mixing bowl, cream together butter and sugar. Add eggs and mix well. Add flour, baking soda, salt & cinnamon. Gently mix in apples and nuts. Pour mixture into flower mold. Bake at 350 for 55 minutes. Cool for 10-15 minutes, unmold and cut into 8 wedges. Serve with caramel sauce. This is a soft moist cake, like bread pudding. The sugar hardens on edges and is sooo yummy! For sauce: melt butter in heavy saucepan over low heat. Add remaining ingredients. Bring to a boil slowly, stirring constantly. Continue stirring until sauce thickens, 5-6 minutes. Then turn off stove and let sit a few more minutes to thicken.
From Demarle at Home's "Cooking Across America"

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