Apple Pie Cake with Rum Butter Sauce
Yield: 6 to 8 servings
- 1/4 cup (1/2 stick) butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon grated nutmeg
- 2 tablespoons hot water
- 1 teaspoon vanilla extract
- 3 cups peeled, diced cooking apples (such as Granny Smith or Jonathan)
- 1/2 cup chopped pecans (optional)
- Whipped cream, to garnish
- 1/2 cup firmly packed dark brown sugar
- 1/2 cup granulated sugar
- 5 tablespoons butter, softened
- 1/2 cup heavy cream
- 1 tablespoon rum
- Cake: Cream butter, then gradually add sugar, beating well at medium speed with an electric mixer.
- Add egg and beat until blended.
- Combine flour, salt, cinnamon and nutmeg and mix well. Add to creamed mixture. Beat on low speed until smooth.
- Stir in water and vanilla extract.
- Fold in apples and pecans and spoon into greased and floured 9-inch pie pan.
- Bake at 350 degrees F for 45 minutes or until a wooden pick inserted in the center comes out clean.
- Sauce: Combine brown sugar, sugar, butter and cream in a small saucepan and mix well. Bring to a boil and cook for 1 minute.
- Stir in rum.
- Serve warm or at room temperature with cake and whipped cream.
Source: Above & Beyond Parsley...Food for the Senses - The Junior
League of Kansas City, Missouri, Inc.