Applewood Special Pie Cake
Submitted by Chefboy-R-Ray
A rustic pie-cake hybrid loaded with diced apples and pecans, baked in a pie plate and served warm with rum butter sauce and whipped cream.
YIELD
1 cakePREP
20 minCOOK
45 minREADY
65 minThis dessert can’t decide if it’s pie or cake, so it becomes something better than both.
Chunky apple pieces and crunchy pecans fold right into the batter, creating a dense, fruit-studded base.
The warm rum butter sauce poured over top soaks in slightly, making each bite boozy and buttery.
Kitchen Tips
- Dice apples into small pieces so they bake through completely
- Grease and flour the pie plate like you would a cake pan
- Make the rum butter sauce while the cake bakes so both are warm
- Dollop whipped cream on each serving for temperature contrast
Ingredients
Directions
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer.
Add egg; beat until blended.
Combine flour, salt, and cinnamon; mix well.
Add to creamed mixture; beat on low speed of an electric mixer until smooth.
Stir in water and vanilla.
Fold in apples and pecans; spoon into a greased and floured 9 inch pie plate.
Bake at 350℉ (180℃) for 45 minutes or until a wooden pick inserted in center comes out clean.
Serve warm or cold with Rum Butter Sauce and whipped cream.
Sauce: Combine first 4 ingredients in a small saucepan; mix well.
Bring to a boil, and cook 1 minute.
Stir in rum.
Serve with a dollop of whipped cream.
Comments
