Zutaten für Amish Apple Cake With Hot Caramel Sauce
- ½ cup chopped pecans
- 4 cups peeled and chopped apples
- 22 tablespoons unsalted butter
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 ½ cups all-purpose flour
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- ½ cup heavy cream
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Zubereitung von Amish Apple Cake With Hot Caramel Sauce
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour and gradually add to the wet ingredients, mixing until just combined.
- Gently fold in 4 cups peeled and chopped apples and ½ cup chopped walnuts or pecans.
- Pour batter into the prepared cake pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake bakes, prepare the caramel sauce:
- In a medium saucepan over medium heat, melt 6 tablespoons unsalted butter. Stir in ¾ cup packed brown sugar and ¼ teaspoon salt.
- Bring to a boil, stirring constantly with a whisk. Reduce heat and simmer for 2 minutes, stirring continuously.
- Remove from heat and whisk in 1 teaspoon vanilla extract and ½ cup heavy cream. Set aside.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Serve warm or at room temperature with a generous serving of hot caramel sauce and a dollop of whipped cream (optional).
- Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. It also freezes well.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
278g
Fat
120g
Carbs
28g
