| 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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