It’s actually still pretty warm in Seattle, but the rain is returning and it’s getting dark before 7pm and the sunny days have some crispness in their warmth. And the new crops of apples coming from east of the mountains are showing up in abundance in our markets.
My mom sent me a recipe last weekend for a cake that her friend Carolyn made recently and claimed to be one of the best things she’s eaten. Since she’s directly related to my favorite burger spot (Chris Madrid’s) in San Antonio, I figured this cake must be good because the tostada burger is one of the best things I’ve ever eaten.
A new crop of honeycrisp hit our market last week and they had them on sale, so I grabbed a few to make this cake. Yum! I sent a bunch of it with Scott to work and he said it was gone before noon. Delicious!
Apple Cake with Caramel Sauce
1/2 cup butter, softened
2 cups sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
2 teaspoons baking soda
2 cups flour
4 cups apples cut into pieces (about 6-7 medium apples)
2 teaspoons vanilla
Cream butter and sugar. Add eggs. Add dry ingredients, stir in apples and vanilla. Bake in greased 9×13 pan for 40 minutes at 350°.
1/2 cup butter
1/2 cup cream
1/2 cup brown sugar
1/2 cup white sugar
Melt butter in pan and add remaining ingredients. Stir until mixture thickens (I had to stir this for about 10-15 minutes to get it thick enough to call caramel sauce). Server over warm cake.
Thanks Carolyn for the recipe, it’s a keeper in our house!