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French Apple Almond Butter Cake with Vanilla Caramel Sauce

French Apple Almond Butter Cake with Vanilla Caramel Sauce

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French Apple Almond Butter Cake
1 cup125 g all-purpose flour
1 teaspoon1 teaspoon baking powder
1/4 teaspoon1/4 teaspoon ground cinnamon
1/4 teaspoon1/4 teaspoon salt
3/4 cup170 g (1 1/2-sticks) unsalted butter
3 medium Fuji apples (about 3 cups300 g, divided)
2 tablespoons2 tablespoons firmly packed dark brown sugar (for apple pieces)
1 cup200 g sugar
4 large eggs
1 tablespoon1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1 tablespoon1 tablespoon apple liqueur
1/2 teaspoon1/2 teaspoon Nielsen-Massey Pure Almond Extract

Vanilla Carmel Sauce
3 tablespoons3 tablespoons butter
3 tablespoons3 tablespoons sugar
2 tablespoons2 tablespoons firmly packed dark brown sugar
3 tablespoons3 tablespoons heavy cream
1 teaspoon1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1 teaspoon1 teaspoon apple liqueur

Preheat oven to 350 degrees F180 degrees C. Lightly coat a 9 inches23 cm light color, non-stick cake pan with cooking spray; line the bottom of the cake pan with a piece of parchment paper; set aside.

In a small bowl, add flour, baking powder, cinnamon and salt, whisk to combine; set aside. In a small saucepan, melt butter; set aside to cool. Peel, core and cut apples into 1/4 inch0.6 cm pieces, place in a medium bowl and mix with brown sugar; set aside.

In a large mixing bowl, add butter and sugar. Beat with an electric mixer on medium speed until combined, about 2 minutes. Scrape bowl sides with a rubber spatula as needed. Add eggs one at a time, beating after each addition. Add vanilla extract, apple liqueur and almond extract; beat to combine. Gradually add the dry ingredients, beat on low, just until incorporated.

With a rubber spatula, fold in 2 cups200 g of prepared apple pieces into batter; pour batter into baking pan and evenly spread. Place remaining 1 cup100 g of apple pieces over top of cake batter. Bake until done, about 35-40 minutes.

Remove cake from oven and run a knife around sides of cake. Let stand for 10 minutes and turn onto a wire rack; remove parchment and turn onto second wire rack to cool.

For Vanilla Caramel Sauce
In a small saucepan over medium heat, add butter, sugar, brown sugar and cream; cook and whisk. Bring sauce to boil. Remove from heat add vanilla extract and apple liqueur; stir until combined. Serve 1 tablespoon1 tablespoon warm sauce over each slice of cake.

Serve Vanilla Caramel Sauce warm.

Serves 8


Nutrition Facts

Serv Size 1 Slice Cake

Amount Per Serving
Calories 320 Calories fom Fat 154
% Daily Value*
Total Fat 17g 27 %
Saturated Fat 10g 52 %
Trans Fat 1g
Cholesterol 105mg 35 %
Sodium 140mg 6 %
Total Carbohydrate 38g 13 %
Dietary Fiber 1g 3 %
Sugars 29g
Protein 4g 7 %
Vitamin A 12% Vitamin C 3%
Calcium 5% Iron 4%

*Percent Daily Values are based on a 2,000
calorie diet.

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