Apple Brandy Pecan Cake
My favorite apple cake is made with a shot of brandy and drizzled with caramel to set off the wonderful flavors. If alcohol is a no-go, use orange juice instead of apple brandy. If you'd rather follow a chocolate route, add mini chocolate chips to the cake and use chocolate ice cream topping for the drizzle.
Prep time:
Cook time:
Serving size: 20
Calories per serving: 209
Ingredients:
Cook time:
Serving size: 20
Calories per serving: 209
1/2 cup butter, softened
1 cup packed brown sugar
3 large eggs, room temperature
2 cups unsweetened applesauce
2 tablespoons apple brandy
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
3 medium tart apples, peeled cored and chopped, about 3 cups
1 cup finely chopped pecans
Hot caramel ice cream topping, optional
Directions:
Preheat oven to 350°. Lightly grease a 13x9-in. baking pan.
In a large bowl, beat butter and sugar until well blended, about 3 minutes. Add 1 egg at a time, beating well after each addition. Beat in applesauce and brandy. In another bowl, whisk flour, salt, baking soda, cinnamon, allspice and nutmeg; gradually add to butter mixture. Fold in apples and pecans.
Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool completely. If desired, top with caramel topping.
Source: tasteofhome.com
In a large bowl, beat butter and sugar until well blended, about 3 minutes. Add 1 egg at a time, beating well after each addition. Beat in applesauce and brandy. In another bowl, whisk flour, salt, baking soda, cinnamon, allspice and nutmeg; gradually add to butter mixture. Fold in apples and pecans.
Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool completely. If desired, top with caramel topping.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
