Apple Cake with Rum Sauce
Submitted by lulubelle55
Spiced apple cake with warm cinnamon and nutmeg, crowned with a silky rum sauce made in a double boiler. Bake ahead and reheat for easy entertaining with make-ahead convenience.
YIELD
1 cakePREP
15 minCOOK
45 minREADY
60 minThis cake walks the line between comfort and elegance. Grated Granny Smith apples fold into a spiced batter, baking into tender squares that reheat beautifully.
The rum sauce is where things get fancy. Butter, sugar, and cream cook together in a double boiler until they thicken into a silky pour that transforms each warm square into dessert worth lingering over.
Bake the cake whenever you have time, then store it covered right in the pan. Ten minutes in a hot oven brings it back to life.
Pro Tips
- Grate apples on the large holes of a box grater for even distribution
- Don’t skip the double boiler for the sauce, direct heat can make it grainy
- Serve the sauce warm, it thickens as it cools
- Reheat individual squares instead of the whole pan for best results
Ingredients
Directions
In small bowl, stir together flour, baking soda, cinnamon, nutmeg and salt.
In large bowl, cream butter, sugar and egg until light and fluffy.
Stir in grated apples.
Blend in flour mixture.
Pour into greased 8-inch square pan.
Bake at 400℉ (200℃) for 30 to 35 minutes.
May be cooled and stored, covered, in baking pan.
Before serving, reheat at 400℉ (200℃) for 10 minutes.
Cut into squares and serve with Rum Sauce.
In top of double boiler, combine butter, sugar and half and half.
Cook over boiling water, stirring constantly, until slightly thickened, about 10 minutes.
Cool slightly.
Add nutmeg, vanilla and rum.
Serve warm over heated cake.
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