(From the Post Oak Grill)
- ½ pound soft unsalted butter
- 1 cup sugar
- 2 large eggs at room temperature
- 1 and ½ cup unbleached flour
- 2 tsp. ground cinnamon
- 1 tsp. baking soda
- ¼ tsp salt
- 3 granny smith apples finely chopped
- ¾ cup chopped pecans(optional)
- 2 tsp. vanilla
Easy Caramel sauce
- 1 cup dark brown sugar
- 1 cup whipping cream
Preheat oven to 350F. Oil cake pan
Cream butter and sugar in a mixing bowl on high speed until lemony in color and light
Beat in eggs slowly one at a time. Mix in vanilla.
Mix in flour, soda, cinnamon, and salt on slow or by hand until they are just blended.
Stir in apples and nuts.
Put batter in prepared pan and cook for 35-40 minutes. The cake should be lightly browned. Cool in the pan and then invert onto a serving platter.
Mix the brown sugar and cream well in a saucepan. Cook until sauce boils and sugar dissolves and the mixture is a golden brown. Use immediately or keep refrigerated for several days. Reheat slowly on low heat.
Serve the slices of cake with cinnamon ice cream topped with hot caramel sauce. Serves 8
