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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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I love this recipe because the cake has a thin, crunchy crust and a soft, delicious inside. With the butter cream sauce, it's almost like eating candy. Ingredients:
2 eggs |
2 cups sugar |
1-1/2 cups canola oil |
3 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
3 cups diced peeled apples |
1 cup chopped pecans |
butter cream sauce: |
1/2 cup butter, cubed |
1 cup sugar |
1/2 cup heavy whipping cream |
1 teaspoon vanilla extract |
Directions:
1. In a large bowl, beat the eggs, sugar and oil. Combine the flour, baking soda, cinnamon and salt; gradually add to batter (batter will be very stiff). Fold in apples and pecans.
2. Pour into a greased 10-in. fluted tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
3. For sauce, melt butter in a small saucepan. Add the sugar, cream and vanilla. cook and stir over low heat until sugar is dissolved and sauce is heated through. Slice cake; serve with warm sauce. Refrigerate leftover sauce. Yield: 12-16 servings.
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