11/2 c. flour
11/2 t. baking soda
11/2 t. cinnamon
11/2 c. sugar
6T. unsalted butter, room temperature
21/2 c. peeled and chopped Granny Smith apples
1c. chopped walnuts
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.