A Thanksgiving tradition in our house.
Servings: 10Prep Time: 30 minutes Cook Time: 40 minutes
Hot Apple Cake with Caramel Pecan Sauce
2 sticks of butter
1/4 teas. ground nutmeg
1 teas. baking soda
1 cup sugar
1 1/2 cup flour
1 teas. ground cinnamon
3 medium Granny Smith apples, peeled, cored and finely chopped
2 teas. vanilla
1/2 cup chopped pecans
Preheat the oven to 350 degrees. Grease a 9 inch cake pan. Beat the butter and sugar in a large bowl until light and fluffy. Beat in the eggs, until well blended. Add flour, spices, soda and beat until just incorporated. Mix in the apples, nuts and vanilla. Spooon batter into prepared pan.
Bake for 35-40 minutes. Remove to rack to cool. Refrigerate the cake when cooled.
Reheat in 350 degree oven for 10 minutes before serving.
Melt 4 tablespoons butter in a medium saucepan. Add 1/2 cup pecan halves. Add 1 cup light brown sugar and 1 cup of whipping crean and cook, stirring constantly, until sauce boils, and sugar dissolves.
To serve, place a wedge of warm cake onto plate. Serve with a scoop of vanilla ice crean and spoon hot caramel sauce over all. I used a 9×9 square cake pan to make this in! Everybody was very happy!
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