-
1
Preheat oven to 350 degrees.
-
2
Peel, core, and chop apples to equal 2 1/2 cups.
-
3
Pieces should be the size of your thumbnail.
-
4
(Apples can be chopped in a food processor by pulsing them) Set aside.
-
5
In a large mixing bowl, cream the butter and sugar; beat until fluffy.
-
6
Add the egg and beat until blended then mix in baking soda, salt, cinnamon, and nutmeg; add the flour.
-
7
Stir just until blended.
-
8
Stir in the apples and nuts.
-
9
Pour into an lightly greased 9-inch round cake pan.
-
10
Bake for 30 minutes or until the top springs back when touched lightly in the center with your finger.
-
11
Prepare Caramel Sauce:.
-
12
In a saucepan, melt the butter, brown sugar, & salt.
-
13
Bring to a boil; stirring with a whisk.
-
14
Remove from heat and whisk in the vanilla and evaporated milk.
-
15
To serve, ladle 1-2 tablespoons of the hot Carmel sauce onto serving plates.
-
16
Cut cake into 8 wedges.Place a wedge of cake on top of Carmel sauce.
-
17
Garnish with a dollop of whipped cream.
-
18
(You can also add 2 thinly sliced apple wedges with the peeling left on for garnish).
-
19
The cake should be served warm, or at least room temperature.
-
20
This is a wonderful rich dessert.
-
21
The sauce can be made ahead of time and then reheated in the microwave.
-
22
You can also spoon out a tablespoon or 2 on a saucer, and reheat that amount up for a single serving.
