LARRY LUTTROPP FVKC70A
L.A.TIMES FOOD SECTION 11/94
2 1/2 c Green apples — chopped
1 c Butter — softened
1 1/2 c Sugar
1 1/2 ts Vanilla
5 Eggs
2 c Flour
1 tb Baking powder
1 tb Ground cinnamon
3/4 c Pecans — chopped
CARAMEL SAUCE
1/2 c Brown sugar — packed
1/2 c Granulated sugar
1/2 c Whipping cream
1 tb Butter
In skillet, lightly saute apple chunks in 2 tablespoons butter. Set
aside. In bowl, cream remaining butter with sugar until light and
fluffy. Beat in vanilla. Beat in eggs 1 at a time. In bowl sift
together flour, baking powder and cinnamon. Stir into butter mixture
until blended. Fold in apples and pecans.
Spoon into greased and floured bundt pan. Bake at 325 degrees 1 hour,
or until wood pick inserted near center comes out clean. Glaze with
Caramel Sauce.
CARAMEL SAUCE – Combine brown sugar, sugar and whipping cream in
medium saucepan. Bring to boil. Cook and stir, about 2 minutes.
Remove from heat. Stir in butter until melted. Cool. Then drizzle
over cake.
Each serving, with Caramel Sauce, contains about: 495 calories; 306 mg
sodium; 146 mg cholesterol; 26 grams fat; 62 grams carbohydrates; 6
grams protein; 0.28 gram fiber.
Yields
12 servings