Old World Apple Cake



½ pound (2 sticks) unsalted butter
1 ¼ cups of granulated sugar
¾ cup heavy cream
3 tablespoons Berghoff bourbon
1 teaspoon vanilla extract
¼ pound (1 stick) unsalted butter, softened, plus 1 tablespoon for pan
1 cup all-purpose flour, plus 2 tablespoons for pan
¾ cup toasted chopped pecans
½ cup brown sugar
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
¼ teaspoon salt
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups peeled, cored, and minced Granny Smith apples


Makes one 8-inch square cake/serves 8

Make the Sauce:

In a small saucepan, melt the butter over medium heat. Add the sugar and cream, and bring to a boil. Decrease the heat and simmer, stirring constantly, until the mixture thickens, about 10 minutes. Remove from the heat and stir in the bourbon and vanilla. Set aside until ready to use as directed.

Preheat the oven to 350 degrees F. Butter and flour the bottom and sides of an 8-inch square cake pan. Tap out any excess flour and set the pan aside.

In a small bowl, combine the pecans and brown sugar; set aside. In another bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg and sat; mix well and set aside.

With an electric mixer fitted with a paddle attachment, cream the butter and sugar together until light and fluffy. Add the egg and vanilla, and continue to beat until very light. Stir into the flour mixture and add the apples. Spoon the batter into the prepared pan. Sprinkle the pecan mixture over the top of the batter. Bake for 30 to 35 minutes, or until firm. Remove from the oven and place the pan on a wire rack.

Spoon half of the sauce over the hot cake and allow to ool completely before serving.

Cut the cake into eight pieces and serve with the remaining, warmed sauce on the side.
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