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With Caramel Pecan Sauce

1.5 c all purpose flour
1.5 tsp ground cinnamon
tsp nutmeg
1 tsp baking soda
tsp salt
lb unsalted butter
1 c sugar
2 large eggs
3 medium sized tart apples, peeled, cored, and finely chopped
c chopped pecans
1 tsp vanilla
1 quart vanilla ice cream as accompaniment

Preheat oven to 350. Grease a round 9x2 cake pan and set aside. Combine dry ingredients. Cream butter and sugar together, beat in eggs. Add flour mix until incorporated. Bake 35-45 minutes until top is golden.

Melt 4 tbsp butter in a saucepan. Add c pecan halves and cook over moderately high heat until nuts are toasted and butter is lightly browned. Add 1 c firmly packed brown sugar and 1 c whipping cream. Continue to cook until sauce boils gently and sugar is dissolved. Remove from heat. Sauce will thicken as it cools.

Place wedge of cake on dessert plate, top with scoop of ice cream and spoon warm caramel sauce over all. Serves 6-8