Real Simple, 2005
Makes 16 servings
Caramel Glaze
1 1/2 cups unsalted butter room temp
1 cup sugar
1 cup light brown sugar
3 eggs
3 cups flour
1 teaspoon baking soda
3 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
5 granny smith apples peel, core, 1/2-in dice
1 1/4 cups coarse chop pecans
2 1/4 teaspoons vanilla extract
This rich, moist cake travels exceptionally well in its baking pan.
Heat oven to 325° F.
In a large bowl, using an electric mixer on medium-high, beat the butter and the granulated and brown sugars until light and fluffy, 3 to 5 minutes. Add the eggs, one at a time, beating after each addition. In another bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. Using a wooden spoon, gradually add the flour mixture to the egg mixture. The batter should be very thick. Stir in the apples, pecans, and vanilla. Scrape the batter into a buttered and floured 9-by-13-inch baking pan. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Transfer to a wire rack. Let cool for at least 10 minutes while you make the Caramel Glaze, if using.
With a spatula, loosen the sides of the cake. If you want to remove it from the pan, invert it onto a baking sheet, then invert it again, right-side up, onto a platter. With a toothpick or fork, poke holes all over the surface. Pour on the warm sauce. Serve warm or at room temperature, with ice cream, if desired.
CALORIES 436.34(51% from fat); FAT 24.92g (sat 11.71g); PROTEIN 4.78mg; CHOLESTEROL 84.81mg; CALCIUM 39.49mg; SODIUM 135.54mg; FIBER 2.59g; CARBOHYDRATE 50.94g; IRON 2.02mg
No comments:
Post a Comment