≡   Categories
Amish Apple Cake With Hot Caramel Sauce

12 cup pecans, chopped finely
2 12 cups cooking apples, chopped medium coarse (such as Granny Smith or Northern Sprys)
12 cup butter, softened
1 cup granulated sugar
1 egg
1 teaspoon baking soda
14 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon grated nutmeg
1 cup flour
34 cup butter
1 12 cups brown sugar
34 teaspoon salt
1 12 teaspoons vanilla
34 cup heavy cream


Preheat oven to 350 degrees. In a large bowl, cream the butter. Add the sugar and beat until fluffy. Add egg and beat until blended, then mix in the baking soda, salt, cinnamon, and nutmeg. Add the flour and stir just until blended. Stir in the apples and nuts. Pour into an oiled 9 inch round cake pan (I use a glass pie plate) and bake for 30 minutes or until the top springs back when touched lightly in the center. Prepare sauce. In a saucepan, melt the butter, brown sugar, and salt. Bring to a boil, stirring with a whisk, then remove from heat and whisk in the vanilla and the cream. (The sauce can be made ahead of time and reheated over hot water.) Serve the cake warm with the hot caramel sauce and a dollop of whipped cream. The cake gets better as it ages, keeps for a week in the refrigerator, and also freezes well. It can be reheated in the microwave.

Source: www.food.com