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Apple Cake with Hot Caramel Sauce

Source of Recipe


From "San Francisco Flavors"



List of Ingredients



• ½ cup pecans
  
• ½ cup (1 stick) butter, at room temperature
  
• 1 cup sugar
  
• 2 eggs, at room temperature
  
• 1 cup all-purpose flour
  
• 1 tsp baking soda
  
• 1 tsp salt
  
• 1 tsp ground cinnamon
  
• 1 tsp freshly ground nutmeg
  
• 3 McIntosh, Gravenstein or Granny Smith apples, peeled, cored, and finely chopped (plus 16 apple slices for garnish)
  
• .
  
• -- Hot Caramel Sauce --
  
• ½ cup (1 stick) unsalted butter
  
• 1 cup packed light brown sugar
  
• ½ tsp salt
  
• 1½ tsp pure vanilla extract
  
• ½ cup evaporated milk
  






Instructions



1. Preheat oven to 350° F. Grease a 9-inch round cake pan. In a blender or food processor, grind the pecans until fine.
   
   
2. In a large bowl, cream the butter and sugar together until fluffy. Add the eggs and beat until well blended. In a medium bowl, stir the flour, baking soda, salt, cinnamon and nutmeg together. Stir the dry mixture into the wet mixture just until blended. Fold the apples and walnuts in until blended.
   
   
3. Pour the batter into the prepared pan and smooth the top. Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Let cool on a wire rack for 15 minutes, then remove from the pan. The center may sink a bit.
   
   
4. To make the sauce:
   In a small saucepan, melt the butter with the brown sugar and salt over medium heat. Bring to a boil, whisking constantly. Remove from heat and whisk in the vanilla and milk. Set aside and keep warm. (To make ahead, let cool and store in an airtight container in the refrigerator for up to 3 days. Reheat over barely simmering water.)
   
   
5. To serve:
   Cut the cake into 8 wedges. Ladle a large spoonful of the hot caramel sauce onto each of 8 dessert plates. Place a wedge of cake on top of the sauce. Garnish with a spoonful of whipped cream and 2 apple slices.
   
   Serves 8