Apple and Rum Torta with Salted Butter Caramel Sauce
2 Cortland apples, peeled and diced
3 tablespoons (45 ml) dark rum
1 cup (250 ml) flour
1 teaspoon (5 ml) baking powder
1/4 cup (60 ml) sugar
2 tablespoons (30 ml) vegetable oil
1/4 cup (60 ml) milk
3 tablespoons (45 ml) brown sugar
3 tablespoons (45 ml) unsalted butter
1/2 cup (125 ml) pecans, coarsely chopped
With the rack in the middle position, preheat the oven to 180 °C (350 °F). 1. Line a 20-cm (8-inch) springform pan with parchment paper. Butter the sides of the pan. In a bowl, combine the apples and rum. Allow to marinate for 10 minutes and drain. Keep the apples and rum separately.
In another bowl, combine the flour and baking powder. Set aside. In a third bowl, beat the eggs and sugar until the mixture whitens and doubles in volume.
Add the oil and milk alternating with the dry ingredients. Stir in the apples with a spatula. Pour the batter into prepared pan and bake for 20 to 25 minutes or until a toothpick inserted in centre of the cake comes out clean.
Meanwhile, in a small saucepan, combine the reserved rum, brown sugar and butter. Bring to a boil and remove from the heat. Scatter the pecans on the cake and drizzle with the warm syrup. Cool and unmold. Serve warm with the salted butter caramel sauce.
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