Apple Cake with Pecan Nuts and Caramel

This cake is delightful for its moist texture due to the apples, with small pieces of caramelized nuts.
The final touch of caramel sauce turns this recipe into a true temptation.
Pecan nuts, very similar to traditional walnuts but with a more rounded shape and less rigid texture, are used in this recipe.
These can be found in supermarkets, but you can also use traditional walnuts.

Neuza Costa

14 November, 2023

Ingredients:

• 4 apples, peeled and chopped into small pieces
• 170 g (6 oz) of salted butter
• 180 g (6.3 oz) of sugar
• 5 eggs
• 125 g (4.4 oz) of pecan nuts, broken into small pieces
• 150 g (5.3 oz) of sugar
• 240 g (8.5 oz) of fine wheat flour with baking powder
• 1 teaspoon of cinnamon powder
• 1 teaspoon of baking soda
• A cake mold with a hole, previously greased with butter and dusted with flour
• 150 g (5.3 oz) of sugar
• 200 ml (6.8 fl oz) of whipping cream

Instructions:

1. In a frying pan, heat half of the butter.
   Once melted, add 150 g of sugar.
   Stir and cook over medium heat until the sugar becomes golden and creamy.
2. Add the pecans to the caramel and mix well.
   Add the apples and sprinkle with cinnamon.
   Sauté over high heat for 2 minutes.
3. In a bowl, mix the remaining butter and 180 g of sugar.
   Beat until well combined.
   Separate the egg yolks from the whites, adding the yolks one by one to the butter mixture while beating, and set the whites aside in another bowl.
   Beat the yolks well with the sugar and butter until creamy.
4. Beat the egg whites until stiff peaks form.
5. To the cream, gradually and alternately fold in the apple filling, sifted flour, and egg whites.
   Finally, before finishing the egg whites, also fold in the baking soda.
   Pour the batter into the mold and smooth it out.
6. Bake in a preheated oven at 180°C (356°F) for 50 minutes to 1 hour.
   Before removing the cake from the oven, check with a skewer if it is cooked.
   Once the cake is cooked, remove it and unmold.
7. Meanwhile, make the sauce.
   In a saucepan, heat 125 ml of water and 150 g of sugar.
   Stir and boil for 10 to 15 minutes until it reaches the caramel stage.
   When the caramel is slightly dark, turn off the heat and gradually, while stirring, add the cream.
   Be careful to avoid splashes.
   Once the caramel is well mixed with the cream, let it cool.
8. Serve the cake with the sauce on top or on the side.
   If desired, accompany with some whipped cream.

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