Apple and Rum Torta with Salted Butter Caramel Sauce
Apple and Rum Torta with Salted Butter Caramel Sauce
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  • 2 Cortland apples, peeled and diced
  • 3 tablespoons (45 ml) dark rum
  • 1 cup (250 ml) flour
  • 1 teaspoon (5 ml) baking powder
  • 2 eggs
  • 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
  • Preparation
  • 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.
  • Description
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