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Enjoy this recipe from Blue Ribbon Family Favorites.
Submitted by: Brenda Smith from Delaware, OH
1-3/4 c. butter, softened and divided
1-1/4 c. sugar, divided
1-1/4 c. brown sugar, packed and divided
3 eggs
3 c. all-purpose flour
2 t. cinnamon
1 t. baking soda
1⁄2 t. nutmeg
1⁄2 t. plus 1/8 t. salt
5 Granny Smith apples, cored, peeled and diced
1-1⁄4 c. chopped pecans
2-1⁄4 t. vanilla extract
1/2 c. whipping cream
Beat 1-1/2 cups butter, one cup sugar and one cup brown sugar in a large bowl at medium-high speed with an electric mixer until light and fluffy. Add eggs, one at a time, beating after each addition. In a separate bowl, combine flour and next 4 ingredients. Gradually add flour mixture to butter mixture with a wooden spoon to form a very thick batter. Stir in apples, pecans and vanilla. Pour batter into a greased and floured 13"x9" baking pan. Bake at 325 degrees for 50 to 60 minutes, or until a toothpick inserted in center comes out clean. Cool cake in pan on a wire rack for at least 10 minutes. To make Caramel Glaze, melt remaining butter in a saucepan over medium-low heat. Add remaining sugars and remaining salt. Cook, stirring frequently, for 2 minutes. Stir in cream and bring to a boil. Cook, stirring constantly, for 2 minutes. Poke holes all over surface of cake with a fork. Pour warm Caramel Glaze over cake. Serve warm or cooled. Serves 16. | |
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Beat 1-1/2 cups butter, one cup sugar and one cup brown sugar in a large bowl at medium-high speed with an electric mixer until light and fluffy. Add eggs, one at a time, beating after each addition. In a separate bowl, combine flour and next 4 ingredients. Gradually add flour mixture to butter mixture with a wooden spoon to form a very thick batter. Stir in apples, pecans and vanilla. Pour batter into a greased and floured 13"x9" baking pan. Bake at 325 degrees for 50 to 60 minutes, or until a toothpick inserted in center comes out clean. Cool cake in pan on a wire rack for at least 10 minutes. To make Caramel Glaze, melt remaining butter in a saucepan over medium-low heat. Add remaining sugars and remaining salt. Cook, stirring frequently, for 2 minutes. Stir in cream and bring to a boil. Cook, stirring constantly, for 2 minutes. Poke holes all over surface of cake with a fork. Pour warm Caramel Glaze over cake. Serve warm or cooled. Serves 16. |
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