Oh boy. So this apple cake is pretty awesome, but what really takes the...er...cake is the sauce. But first, we'll talk about the cake. It's a simple cake made with shredded apples and pecans. It's moist and flavorful with a lot of cinnamon and a little almond extract. It's fall in a cake, and it's really easy to make. No mixer required.
But the sauce...oh the sauce. It's browned butter, which if you've never had, is amazing. It's nutty and awesome. In addition to the browned butter are vanilla and rum extracts. It's a warm, friendly, comforting sauce. I wouldn't mind curling up with a book and this sauce. I realize that sounds super weird, but it's that good. Paired together, it's the perfect easy fall cake. And, since the sauce uses rum extract instead of rum, it's a cake you can serve to everyone.
I halved the recipe and ended up with thinner slices, but it was perfect. If you're serving more people, I would make the full recipe so you have a taller cake.
But the sauce...oh the sauce. It's browned butter, which if you've never had, is amazing. It's nutty and awesome. In addition to the browned butter are vanilla and rum extracts. It's a warm, friendly, comforting sauce. I wouldn't mind curling up with a book and this sauce. I realize that sounds super weird, but it's that good. Paired together, it's the perfect easy fall cake. And, since the sauce uses rum extract instead of rum, it's a cake you can serve to everyone.
I halved the recipe and ended up with thinner slices, but it was perfect. If you're serving more people, I would make the full recipe so you have a taller cake.
Apple Cake with Browned Butter Rum Sauce Recipe
Makes a 9x9 pan
Print this recipe
For the cake:
4 cups shredded apples
2 cups sugar
2 eggs
1/2 cup canola oil
1 teaspoon almond extract
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup chopped pecans
For the sauce:
1/2 cup butter
1 cup sugar
2 tablespoons all purpose flour
1/8 teaspoon salt
1 cup water
2 teaspoons vanilla extract
1/2 teaspoon rum extract
Preheat your oven to 350 degrees.
To make the cake, in a large bowl combine the shredded apples and the sugar. (I shredded mine using a cheese grater, but you also could chop them finely.) Let sit for 5-10 minutes. In a small bowl, whisk together the eggs, canola oil, and almond extract. Add to the apple mixture and stir to combine. Combine the flour, baking powder, salt, and cinnamon. Pour into the apple mixture and stir until combined. Add in the pecans and stir.
Spray a 9x9 pan with cooking spray. Pour the batter into the pan and bake for 35-40 minutes or until a toothpick comes out clean.
To make the sauce, in a medium saucepan melt the butter. Stir and watch as it gets foamy and then starts to turn brown. When it turns into a dark honey color and smells nutty, quickly stir in the sugar, flour, and salt. Gradually add the water. Bring to a boil and cook and stir for 2 minutes. Remove from heat and add in the extracts. Serve warm.
Source: Taste of Home Fall Baking Cookbook
Makes a 9x9 pan
Print this recipe
For the cake:
4 cups shredded apples
2 cups sugar
2 eggs
1/2 cup canola oil
1 teaspoon almond extract
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup chopped pecans
For the sauce:
1/2 cup butter
1 cup sugar
2 tablespoons all purpose flour
1/8 teaspoon salt
1 cup water
2 teaspoons vanilla extract
1/2 teaspoon rum extract
Preheat your oven to 350 degrees.
To make the cake, in a large bowl combine the shredded apples and the sugar. (I shredded mine using a cheese grater, but you also could chop them finely.) Let sit for 5-10 minutes. In a small bowl, whisk together the eggs, canola oil, and almond extract. Add to the apple mixture and stir to combine. Combine the flour, baking powder, salt, and cinnamon. Pour into the apple mixture and stir until combined. Add in the pecans and stir.
Spray a 9x9 pan with cooking spray. Pour the batter into the pan and bake for 35-40 minutes or until a toothpick comes out clean.
To make the sauce, in a medium saucepan melt the butter. Stir and watch as it gets foamy and then starts to turn brown. When it turns into a dark honey color and smells nutty, quickly stir in the sugar, flour, and salt. Gradually add the water. Bring to a boil and cook and stir for 2 minutes. Remove from heat and add in the extracts. Serve warm.
Source: Taste of Home Fall Baking Cookbook
