Amish Apple Cake With Hot Caramel Sauce Recipe

Ingredients for Amish Apple Cake With Hot Caramel Sauce

• Pecans
• Cooking Apples
• 6 tablespoons unsalted butter
• Granulated Sugar
• 2 large eggs
• 1 teaspoon baking soda
• ½ teaspoon salt
• Ground Cinnamon
• ¼ teaspoon ground nutmeg
• 2 ½ cups all-purpose flour
• ¾ cup packed brown sugar
• 1 teaspoon vanilla extract
• Heavy Cream

How to Make Amish Apple Cake With Hot Caramel Sauce

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
3. 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.
4. In a separate bowl, whisk together 2 ½ cups all-purpose flour and gradually add to the wet ingredients, mixing until just combined.
5. Gently fold in 4 cups peeled and chopped apples and ½ cup chopped walnuts or pecans.
6. 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.
7. While the cake bakes, prepare the caramel sauce:
8. In a medium saucepan over medium heat, melt 6 tablespoons unsalted butter. Stir in ¾ cup packed brown sugar and ¼ teaspoon salt.
9. Bring to a boil, stirring constantly with a whisk. Reduce heat and simmer for 2 minutes, stirring continuously.
10. Remove from heat and whisk in 1 teaspoon vanilla extract and ½ cup heavy cream. Set aside.
11. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
12. Serve warm or at room temperature with a generous serving of hot caramel sauce and a dollop of whipped cream (optional).
13. 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.