Caramel

---LARRY LUTTROPP FVKC70A
---

L.A.TIMES FOOD SECTION 11/94
2 1/2 c Green apples; chopped

1 c Butter; softened

1 1/2 c Sugar

1 1/2 ts Vanilla

5 Eggs

2 c Flour

1 tb Baking powder

1 tb Ground cinnamon

3/4 c Pecans, chopped

---CARAMEL SAUCE

--- 1/2 c Brown sugar; packed

1/2 c Granulated sugar

1/2 c Whipping cream

1 tb Butter

In skillet, lightly saute apple chunks in 2 tablespoons butter. Set aside. In bowl, cream remaining butter with sugar until light and fluffy. Beat in vanilla. Beat in eggs 1 at a time. In bowl sift together flour, baking powder and cinnamon. Stir into butter mixture until blended. Fold in apples and pecans. Spoon into greased and floured bundt pan. Bake at 325 degrees 1 hour, or until wood pick inserted near center comes out clean. Glaze with Sauce. CARAMEL SAUCE - Combine brown sugar, sugar and whipping cream in medium saucepan. Bring to boil. Cook and stir, about 2 minutes. Remove from heat. Stir in butter until melted. Cool. Then drizzle over cake. Each serving, with Sauce, contains about: 495 calories; 306 mg sodium; 146 mg cholesterol; 26 grams fat; 62 grams carbohydrates; 6 grams protein; 0.28 gram fiber.

Source: Mayi Brady, L.A. Times Food Stylist and tester. Presented by: L.A. Times Test Kitchen article, "Two of Our Favorite Things", 11/10/94, page H26. "The caramel apples of autumn were the inspiration for this cake developed by Mayi Brady. It took a few tries to come up with just the right texture in the moist apple cake. The drizzled caramel sauce works as frosting. It's a perfect homey cake for cool weather."
-