Amish Apple Cake is a traditional American recipe (from the Amish [Pennsylvania Dutch] community) for a classic sponge cake containing apples and pecan nuts in the batter that's served drizzled with a warm caramel sauce. The full recipe is presented here and I hope you enjoy this classic American version of: Amish Apple Cake.
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Ingredients:
80g chopped pecan nuts
450g finely-chopped tart eating apples (eg Granny Smith)
80g butter, softened
150g sugar
1 egg
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp vanilla extract
180g plain flour
100g butter
150g brown sugar
1/2 tsp salt
1 tsp vanilla extract
120ml evaporated milk
Method:
Soften the butter in a bowl then add the sugar and cream together with the butter until light and fluffy. Add the egg and beat until well blended then mix in the baking soda, salt, cinnamon and nutmeg. Beat to combine then add the flour and stir until just blended before adding the apples and nuts and mixing to combine.
Turn the batter into a 22cm round spring-form cake tin and place in an oven pre-heated to 170°C (325°F/Gas Mark 3), baking for about 30 minutes or until nicely golden and the top springs back when touched lightly.
To make the hot caramel sauce melt the butter in a saucepan then add the sugar and salt. Bring to a boil then immediately take off the heat and whisk in the vanilla extract and evaporated milk. To serve, slice the cake, place on a plate and sprinkle with icing sugar before spooning warm sauce over the top.
