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

Capi Peck



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


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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