You know a dessert’s good when someone licks their plate (and it wasn’t me…I knew there was more in the kitchen.) That dessert is Apple Cake with Rum Sauce – one of my favorites when I was a child. Perhaps a Midwestern thing, I know very few people who’ve ever tasted this wonderment. This is very like a Sticky Toffee Pudding.
The top is a little browned and crunchy, the inside moist, dense, a bit chewy and a bit cake-like, all at the same time. The beautiful sauce envelops this somewhat homely concoction…some of soaks in the top as the rest pools around it on the plate.
If you’d like, you can bake this cake just a bit less and it will be lighter in color and fluffy. It all comes down to personal preference.
How pleased I was to find this childhood favorite in my Grandma’s recipe box…I’ve no recollection of my Mom making this, although my little Sis does. I do remember it was often served by the lunch ladies at my school. I’d have traded anything on my plate for another piece of this.
Apple Cake isn’t meant to be served on its own…the simple, caramelly Rum Sauce is a requirement, not an option! Note that this Caramel Rum Sauce isn’t quite the same as the more well-known Rum Sauce that often is served with bread pudding. That Rum sauce is a rather clear, milky sauce, sweet and buttery, while this one is a darker one, made with brown sugar.
I like to take this just a bit over the top by serving it with a barely sweetened (maybe with a little brandy in it) whipped cream. Then I add just the faintest grating of nutmeg over the top.
I think it’s fitting to serve it on one of the plates my Great-Grandfather picked up at the General store (along with a ring) when he asked my Great-Grandmother to marry him in 1891.
The cost is bit more expensive than some desserts but you’ll find it unlikely that someone will want seconds…it is that satisfying.
Apple Cake with Rum Sauce
- 2 cups sugar
- 1/2 cup shortening or 1/2 cup plus 1 tablespoon butter
- 2 eggs
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon nutmeg
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 5 cups apple, peeled and finely diced, about five average
Cream sugar and shortening or butter, add eggs one at a time. Mix dry ingredients and whisk together; add to sugar mixture. Mix in apples by hand. This will look thick and strange – it’s ok, just forge ahead. You’ll think I forgot the liquid in this recipe, but as the apples are mixed in, the juices moisten the cake.
Spread in a 9 x 13 pan, bake at 350 degrees for one hour. The top should look dried and a little darkened in places. Test by pressing
lightly on the top of the cake, when the indentation comes back up, the cake is done.
Notes: This batter is really thick and you will have to spread it into the pan – you haven’t made a mistake! This is the perfect recipe to use an apple/corer/slicer.
Rum Sauce, makes about 1 1/2 cups
- 1/2 cup butter
- 1/2 cup cream
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 teaspoon rum
Mix ingredients in saucepan and bring to a simmer. Simmer 2 – 3 minutes until slightly thickened. It will thicken more as it cools, and it should be loose. If it is cooked too long and thickened more than it should be, you’ll likely find it cloying. It can be flavored with other flavors instead of rum.
from the kitchen of http://www.frugalhausfrau.com
Cake Per Serving: 257 Calories; 8g Fat (26.9% calories from fat); 3g Protein; 45g Carbohydrate; 2g Dietary Fiber; 28mg Cholesterol; 320mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 2 Other Carbohydrates.
For Sauce, Per Serving: 118 Calories; 8g Fat (60.6% calories from fat); trace Protein; 12g Carbohydrate; 0g Dietary Fiber; 24mg Cholesterol; 67mg Sodium. Exchanges: 1 1/2 Fat; 1 Other Carbohydrates.
Let’s talk about how to save money/time on this recipe:
- Use a coupon matching site! One of my favorites in my area is Pocket Your Dollars, but every store has a group of enthusiastic Coupon Matchers. Do not discount the savings! I check their site every week, even if I don’t “need” to go to the store and often find bargains I can’t pass up.
- Follow my 12 Strategies – You’ll see them on the upper drop down menu of every page and how I apply them, below.
- Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
- Read Strategies Applied for additional tips as well as throughout the recipe, for saving time and managing food.
Put Your own Spin on It:
- Serve this with ice cream or whipping cream, with the sauce or without.
- This would be good with about 3/4 cup of toasted walnuts in the recipe.
- Flavor the sauce with vanilla or even orange – or almost any type of liquor that might go with the flavor of the apples.
- Make it with pears! Why have I never thought of that before…I think I’d cut back the cinnamon to a teaspoon and use almond in the caramel, and almond if I used a nut in the cake.
- Using a bit of sea salt sprinkled over the caramel gives it a special feel and a bit of a modern touch.
My Pay Off:
A dessert that certainly looks homey but packs a whole lot of flavor punch. Seriously, people go nuts over this dessert. The best part is they look a little skeptical at first – then you get to watch their face light up when they taste it. Then they start making the little happy food noises…It’s cake – it has calories, but not as much as some, and it does have a wee bit of fruit: 1/2 serving per slice.
Apple Cake with Rum Sauce made Fall 2011; repriced in 2014 for nearly a buck and a half less…