The batter makes a lot of cake. Three 8-inch rounds or in my case a very full Bundt pan plus a dozen muffins. Also the sauce I made isn't icing and isn't strictly necessary, because the cake is sweet enough, but it's a nice addition.
Like many things on this blog, the cake is more for my memory and JUST IN CASE I ever want to make this cake again. I have a very bad habit of making something delicious and never being able to make it again.
Apple Spice Cake
4 cups apples, peeled, cored and diced finely
1 cup sugar
2 tablespoons butter
1 1/4 cup pecans, toasted dark, ground finely
1 1/2 cup granulated sugar
1/4 cup brown sugar
1 teaspoon vanilla
3 3/4 cup flour
2 1/2 teaspoon baking powder
2 1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon allspice
pinch fresh nutmeg
1/2 cup sour cream
Preheat oven 325 degrees.
Peel, core and dice or grate apples. In a skillet combine 2 tablespoons butter, apples and 1 cup sugar. Saute until soft 5-8 minutes. Cool.
Toast pecans, grind to just this side of nut=butter.
Cream the butter with both sugars. Add eggs one at time, stirring after each addition. In a second bowl combine flour with powder, soda, salt and spices. Add the flour alternating with the sour cream, ending with the flour. Add the apples and pecans.
Pour into well oiled pan(s). Bake 70-90 minute or until a tester comes out clean.
1 1/2 cups sugar
1/4 cup water
1 teaspoon lemon juice
8 tablespoons butter cut into pieces
1 cup heavy cream
1/4 cup milk
In a saucepan combine the water, sugar and lemon juice. Swirl so the sugar is saturated in water/liquid. Heat until the sugar is amber, 3 to 4 minutes. Add the butter and swirl until the butter is melted. Return to the heat and bring to a boil. Add the cream, whisking until it's combined. Remove from heat. Add the milk to get the consistency you desire.
Cool. It will thicken when it's cool. Bring to just above room temperature (microwave) before serving the cake. Pour over the cake. Slice and serve.