No. 1 : Quick Recipe
Apple and Toasted Pecan Cake with Sea Salt Caramel Sauce
1 ¼ Cups Raw Sugar
2/3 Cup Neutral Oil, like Avocado or Grapeseed
1/3 Cup Applesauce
2 Large Eggs
2 Large Egg Whites
2 Tsp Vanilla Extract
½ Cup Whole Wheat Flour
1 ½ Cups All Purpose Flour
1 ¼ Tsp Baking Powder
¼ Tsp Baking Soda
1 Tsp Fine Sea Salt
1½ Tsp Cinnamon
2 ½ Cups Peeled and Chopped Granny Smith Apples
1 ½ Cup Chopped Toasted Pecans
Preheat the oven to 350F. Line a 9” springform pan with parchment and spray with oil and dust with flour, or use Bakers Joy. With a standing or hand mixer, beat the sugar, oil, eggs, whites and vanilla until well blended.
In another bowl, combine the flours, baking powder and soda, salt and cinnamon. Gradually beat the dry ingredients into wet mixture until combined. Fold in the apples and pecans with a spatula. Spoon into the prepared pan. Bake for about 25 – 30 minutes or until the center of the cake is “set” and does not “jiggle much”.
Remove from the oven and set aside to cool. When cool top with Sea Salt Caramel Bourbon Sauce.
No. 2 : Kitchen Scoop
Sea Salt Caramel Sauce
- 1 Cup Raw Sugar + ¼ Cup Water
- ½ Cup Heavy Cream
- 1 TB Bourbon + 1 Pinch Sea Salt
Simmer the sugar and water together in a sauté pan over medium heat, swirling the pan – NOT STIRRING it, for about 15 minutes or until amber colored. Remove the pan from the heat and whisk in the cream – its going to bubble furiously so be careful! Add in the bourbon and sea salt.
No. 3 : Get Creative
Individual ramekins are a good kitchen purchase; they are inexpensive and versatile for not only this recipe but also dozens of other kitchen uses.
No. 4 : Cheers!
Quinta Das Carvalhas 10 Year Tawny Port
375ML About $19
Caramel, raisins and brown sugar? Sign me up! This wine is very typical of tawny port – A sweet wine with great acidity, easy to drink, and lighter than other port styles. Serve it chilled in a small glass alongside fruit, nut or caramel-flavored desserts, you’ll see why port creates such rabid fans. Another bonus? it will keep well in the fridge for 2 – 3 weeks, so when the apple cake makes another appearance at your table, you’ll have the perfect pairing!