This recipe is for my sweet tooth readers. I was hesitant at first because the recipe looked so stinkin good in the new Ina Garten cookbook, “Make it Ahead” that I was sure it would take forever. But, this actually is a simple recipe. It makes a 9 by 13 cake that can be made ahead of time and sit on your counter for up to a day. I altered the recipe a bit for my taste, and it turned out fantastic. I am all about the sheet cake because it saves me the post baking step of having to pray and cross my fingers that I greased the pan enough as I flip the cake onto a cooling rack, hopefully in one piece. This cake travels easily and was a good dessert to bring to my friends who just had a baby. Give it a try this holiday season.
Apple Cake with Carmel Sauce & Vanilla Ice Cream
1 cup chopped pecans
1 Tbsp. Rum (I used Floor de Cana rum)
1 cup sugar
1 cup brown sugar
3 eggs, room temperature
3/4 cup vegetable oil
2 tsp. vanilla extract
2 tsp. grated orange zest
2.5 cups flour
2 tsp. baking powder
1/2 tsp. salt
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1 large granny smith apple, peeled, cored, and cut into small diced pieces
Vanilla ice cream (I used Haagen Dazs)
Carmel Sauce (such as Mrs. Richardson’s brand)
Preheat oven to 350. Grease and flour a 9 by 13 pan. Set aside. Place pecans on a sheet pan and toast for about 7 minutes in the oven. In an electric mixer, beat sugar, brown sugar, eggs, oil, vanilla, rum, and orange zest on medium speed for three minutes.
In a separate bowl, combine flour, baking powder, salt, cinnamon, nutmeg, and ginger. Slowly add the dry ingredients into the wet ingredients on low speed until combined. With a spatula, fold the pecans and apples into the batter. Spread batter into the 9 by 13 pan and smooth out on top. Bake for 35-40 minutes. Cool the cake.
To serve, cut out a slice and serve with a scoop of ice-cream and a drizzle of carmel.