1 1/2 cups (3 sticks) unsalted butter, at room temperature, plus more for the dish
1 cup granulated sugar
1 cup light brown sugar
3 eggs
3 cups all-purpose flour, plus more for the dish
1 teaspoon baking soda
3 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
5 Granny Smith apples, peeled, cored, and cut into a 1/2-inch dice
1 1/4 cups coarsely chopped pecans (I omitted these)
2 1/4 vanilla extract (I assumed this was teaspoons)
Caramel Glaze, recipe below (optional)
Vanilla ice cream (optional)
Instructions
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 (it took 65 minutes in my oven).
Transfer to a wire rack. Let cool for at least 10
minutes while you make the Caramel Glaze, if
using.
Caramel Glaze
4 tablespoons unsalted butter
1/4 cup granulated sugar
1/4 cup light brown sugar
1/8 teaspoon kosher salt
1/2 cup heavy cream
In a saucepan, over medium-low heat, melt the
butter. Add the granulated and brown sugars and
salt. Cook, stirring frequently, for 2 minutes. Stir
in the cream and bring to a boil. Cook, stirring
constantly, for 2 minutes. Remove from heat.
Originally Submitted
2/18/2012
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