—–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