Food is a fickle thing.
It is a common habit of mine to bake or cook something that I have made before and then think to myself... "this tastes like dog food, I must have been really hungry last time I ate this stuff". Don't get me wrong... most everything I eat can be categorized under the "this will do," portion of my recipe box. But when I'm feeling fancy and want to impress, I bring out the big guns. This Apple Cake With Rum Sauce is definitely categorized under the
"LICK YOUR PLATE CLEAN"
portion of my recipe box.
A warm spice cake with apple bits and pecans, topped with whipped cream and HOT rum sauce.
Serve the cake hot out of the oven so the cool whipped cream melts a little as you devour this devilish dish.
The "LICK YOU PLATE CLEAN" type recipes are not easy to come by in my book, but here are a few tried and true recipes we will swear by.
Cinnamon Cream Coffee Cake
1/2 c butter, softened
2 c sugar
4 Tbs. hot water
2 tsp. vanilla
2 c flour
2 tsp of each: cinnamon, nutmeg, and baking soda
1 tsp. salt
5 c GREEN apples, peeled, cored and CHOPPED into small cubes
1 c pecans, chopped
1.5 c packed brown sugar
1/2 c heavy cream
1 c butter
2 tsp. rum extract
In an extra large bowl, cream butter and sugar until smooth (1-2 min). Beat in eggs, then hot water and vanilla. In a separate bowl sift together flour, cinnamon, nutmeg, baking soda and salt. FOLD flour mixture into butter/cream mixture. FOLD in apples and pecans. Bake in 9X13 inch pan at 350 degrees for 60-65 minutes or until toothpick comes out clean.
In medium saucepan over medium heat, dissolve brown sugar in melted butter. When mixture comes to a boil, continue on low boil for 1 minute. Add the heavy cream and return to a boil until clarified (a few seconds). Remove from heat then stir in extract.
* Assemble a slice of cake with a heaping spoonful of homemade whipped cream (heavy cream, whipped with an electric beater; add powdered sugar and vanilla to taste). Drizzle the rum sauce on top and just go at it.