Tomorrow is grocery day so we are low on fruit, but I did have two Honeycrisp apples left from my last trip to the farmer’s market.
I also had the ingredients for this caramel sauce on hand:
1 stick unsalted butter
1 cup brown sugar
1/2 tsp salt
Melt together in a saucepan over mediumish heat, bring to a boil, then remove from heat and whisk in
1 tsp vanilla
1/2 cup evaporated milk (don’t forget to shake the can before you add it, I always forget and have to shake it over the sink already halfway opened)
Wait a second, who snuck this dark photo of a runny nosed, dirty onesie wearing baby in here?
Okay, so obviously it was me. I thought you might be missing Beatrix. This is the cake I made with those apples, to go with that caramel sauce.
Here is the recipe (from Cooking from Quilt Country)
1/2 cup shelled pecans (optional)
2 large cooking apples
1 stick unsalted butter, softened
1 cup sugar
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 tsp ground nutmeg
1 cup flour
Preheat oven to 350 and grease a 9″ round cake pan. Peel, core and chop apples to equal 2 1/2 cups. I chopped these by hand (my pieces are too big really), but a food processor would be better. The pieces should be about the size of your thumb nail.
Cream butter, add sugar and beat until fluffy. Add egg and beat until blended, then mix in baking soda, salt, cinnamon, and nutmeg. Add flour and stir until just blended. Stir in the apples and optional pecans (I have never included the pecans). Pour into pan and bake for 30 minutes or until the top springs back when you touch it. (For me this always takes longer than 30 minutes but I think that this has something to do with the way I chop my apples way too big??)