—————————LARRY LUTTROPP FVKC70A—————————
————————L.A.TIMES FOOD SECTION 11/94———————— 2 1/2 c Green apples; chopped
1 c Butter; softened
1 1/2 c Sugar
1 1/2 ts Vanilla
5 Eggs
2 c Flour
1 tb Baking powder
1 tb Ground cinnamon
3/4 c Pecans, chopped
——————————-CARAMEL SAUCE——————————- 1/2 c Brown sugar; packed
1/2 c Granulated sugar
1/2 c Whipping cream
1 tb Butter
In skillet, lightly saute apple chunks in 2 tablespoons butter. Set aside. In bowl, cream remaining butter with sugar until light and fluffy. Beat in vanilla. Beat in eggs 1 at a time. In bowl sift together flour, baking powder and cinnamon. Stir into butter mixture until blended. Fold in apples and pecans. Spoon into greased and floured bundt pan. Bake at 325 degrees 1 hour, or until wood pick inserted near center comes out clean. Glaze with Caramel Sauce. CARAMEL SAUCE – Combine brown sugar, sugar and whipping cream in medium saucepan. Bring to boil. Cook and stir, about 2 minutes. Remove from heat. Stir in butter until melted. Cool. Then drizzle over cake. Each serving, with Caramel Sauce, contains about: 495 calories; 306 mg sodium; 146 mg cholesterol; 26 grams fat; 62 grams carbohydrates; 6 grams protein; 0.28 gram fiber.
Source: Mayi Brady, L.A. Times Food Stylist and tester. Presented by: L.A. Times Test Kitchen article, “Two of Our Favorite Things”, 11/10/94, page H26. “The caramel apples of autumn were the inspiration for this cake developed by Mayi Brady. It took a few tries to come up with just the right texture in the moist apple cake. The drizzled caramel sauce works as frosting. It’s a perfect homey cake for cool weather.” —–