Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

Source: Mayi Brady, L.A. Times Food Stylist and tester. Presented by:
L.A. Times Test Kitchen article, "Two of Our Favorite Things",
11/10/94, page H26.

"The caramel apples of autumn were the inspiration for this cake
developed by Mayi Brady. It took a few tries to come up with just the
right texture in the moist apple cake. The drizzled caramel sauce
works as frosting. It's a perfect homey cake for cool weather."

Recipe By :

From: Dan Klepach Date: 06-16-95 (159) Fido:
Cooking

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