| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs, Dairy | Cakes, La_times, Frostings, Sauces, Fruits | 12 | Servings | |
INGREDIENTS
| —–LARRY LUTTROPP FVKC70A—– —L.A.TIMES FOOD SECTION 11/94—– | ||
| 2 1/2 | c | Green apples; chopped |
| 1 | c | Butter; softened |
| 1 1/2 | c | Sugar |
| 1 1/2 | ts | Vanilla |
| 5 | Eggs | |
| 2 | c | Flour |
| 1 | tb | Baking powder |
| 1 | tb | Ground cinnamon |
| 3/4 | c | Pecans; chopped |
| 1/2 | c | Brown sugar; packed |
| 1/2 | c | Granulated sugar |
| 1/2 | c | Whipping cream |
| 1 | tb | Butter |
INSTRUCTIONS
CARAMEL SAUCE In skillet, lightly saute apple chunks in 2 tablespoons butter. Set aside. In bowl, cream remaining butter with sugar until light and fluffy. Beat in vanilla. Beat in eggs 1 at a time. In bowl sift together flour, baking powder and cinnamon. Stir into butter mixture until blended. Fold in apples and pecans. Spoon into greased and floured bundt pan. Bake at 325 degrees 1 hour, or until wood pick inserted near center comes out clean. Glaze with Caramel Sauce. CARAMEL SAUCE - Combine brown sugar, sugar and whipping cream in medium saucepan. Bring to boil. Cook and stir, about 2 minutes. Remove from heat. Stir in butter until melted. Cool. Then drizzle over cake. Each serving, with Caramel Sauce, contains about: 495 calories; 306 mg sodium; 146 mg cholesterol; 26 grams fat; 62 grams carbohydrates; 6 grams protein; 0.28 gram fiber. Source: Mayi Brady, L.A. Times Food Stylist and tester. Presented by: L.A. Times Test Kitchen article, "Two of Our Favorite Things", 11/10/94, page H26. "The caramel apples of autumn were the inspiration for this cake developed by Mayi Brady. It took a few tries to come up with just the right texture in the moist apple cake. The drizzled caramel sauce works as frosting. It's a perfect homey cake for cool weather." Posted to MC-Recipe Digest V1 #777 by Nancy Berry <nlberry@prodigy.net> on Sep 09, 1997
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