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      Apple Walnut Cake with Rum Caramel Sauce, 1/27/14

      Capi Peck

      Trio's

      Serves8

      11/2 c. flour

      11/2 t. baking soda

      11/2 t. cinnamon

      1t. salt

      11/2 c. sugar

      6T. unsalted butter, room temperature

      2eggs, beaten

      21/2 c. peeled and chopped Granny Smith apples

      1c. chopped walnuts

      RUMCARAMEL SAUCE

      1/2c. whipping cream

      8T. (1/4 lb.) unsalted butter

      1/2c. brown sugar

      1/2c. white sugar

      3T. dark rum

      Preheatoven to 350 degrees. Butter a 9-inch (#24) spring form pan. Siftfirst four ingredients into a medium bowl. In electric mixer, beat sugar& butter until smooth and creamy. Add eggs and beat well. Stirin dry ingredients by hand. Add apples and nuts. Bake in a greasedpan until wooden toothpick inserted in center come out clean, about 45 minutes.

      Storeat room temperature covered. Serve warm with Rum Caramel sauce and ascoop of vanilla ice cream.

      Forsauce, combine first 4 ingredients in a heavy saucepan over medium heat. Stir until butter melts and sugar dissolve. Increase heat to high andboil until mixture is slightly thickened, whisking occasionally, about 3minutes. Stir in rum.

      Serve cake warm with vanillaice cream and the rum caramel sauce.

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