I was a very lucky kid. I grew up in a house where the entire family ate dinner at the table every night. My parents both worked full time but somehow my mom pulled off a real meal 7 days a week. I have them both to thank for many things, but many thanks to my beautiful mother for never chasing me out of her kitchen.
This sinfully crispy and buttery apple cake has burned a memory in my stomach. It was 1997 and instead of sitting through college graduation I was having one last party with my friends… and this cake was my final request from her kitchen.
Make it for Thanksgiving or Christmas. Even better make it on some random Wednesday and share it with people you like to see smile. Trust me, it works.
** The Vanilla, Butter and Nut extract is available at Kroger. If you can’t find it, use vanilla… but it’s just not my mom’s cake without it.
- 1/2 cup butter
- 2 cups sugar
- 2 eggs, room temperature
- 2 cups flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnaomn
- 3 medium apples (peeled, cired and chopped into 1/2-inch pieces)
- 1 1/2 cups chopped pecans
For the Sauce:
- 1 cup sugar
- 1/2 cup butter
- 1/2 cup half & half
- 2 teaspoons vanilla, butter & nut extract (KROGER)
Cream butter and sugar and beat until light & fluffy. Add eggs one at a time and do not over mix. Gradually add other ingredients except apples and nuts. Stir in apples and nuts. Turn into a buttered 9X13X2” pan. Bake at 325 degrees for 55 to 70 minutes.
Combine sugar, butter & milk in small sauce pan. Warm over low heat, stirring occasionally until hot (starts to rise up pan). Remove from heat and and stir in extract. Puncture cake with large fork in spots and pour hot sauce over cake. Serve with whipped cream.