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Apple Cake with Caramel Sauce
For the Apple Cake
- ½-¾ cups chopped dates
- ½-¾ cups apple brandy (or Calvados)
- 2 cups unbleached, all-purpose flour
- 2 cups white sugar
- 2 teaspoons baking soda
- 1-teaspoon ground cinnamon
- ½-teaspoon ground nutmeg
- ¾ teaspoon salt
- 4 cups slightly tart apples: peeled, cored and roughly chopped
- ½ cup melted butter
- 2 eggs, lightly beaten
For the Caramel Sauce (yields about 2 cups)
- 1-cup sugar
- ¼ cup cold water
- ½ stick butter
- 1-cup heavy cream
- ½ teaspoon flaky sea salt
Instructions
- About one hour before starting to bake the cake, place the dates in a small bowl and cover with the apple brandy. Stir from time to time and if they get too "tight", just add more brandy.
- Preheat oven to 325. Using butter, grease a baking pan (approximately 13 x 9 x 2).
- Into a large bowl sift together flour, sugar, baking soda, cinnamon, nutmeg and salt.
- Add the chopped apples, dates, melted butter and the eggs. This will be a very heavy, thick batter but don't worry -- just be sure to mix it well.
- Spread in the prepared pan, place on a rack in center of the oven and bake for 1 hour. Test with a skewer -- if it comes out still a bit gooey, bake for another 5 to 10 minutes. You'll know when it's done. It will be a nice dark tan color and will spring back to a light touch.
Caramel Sauce
- In a small saucepan combine the sugar and water and stir until the sugar is dissolved.
- Place the saucepan over medium-high heat and bring the mixture to a boil.
- Continue to boil until the sugar caramelizes and turns a deep amber color, being careful not to let it get too dark and burn.
- Remove from heat and carefully pour the cream into the melted sugar. It will bubble violently and give off steam.
- Return the saucepan to a low heat and stir butter and sea salt. Set caramel aside until ready to serve.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/