Apple Cake with Hot Cream Sauce

This weekend has been pretty amazing.  I had the chance to catch up on lost time with old friends which was really exciting, and tonight I celebrated Easter with a delicious dinner at my parents’ house.  I brought this Apple Cake with Hot Cream Sauce for dessert and everyone gobbled it up in no time.  The decadent cream sauce is what takes this cake from delicious to extraordinary.  Happy Easter everyone!

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Apple Cake Ingredients:

6 tbs butter, room temperature

3/4 cup + 1 tbs white sugar, divided

1 egg

1 1/2 cups flour

2 tsp baking powder

1/2 tsp salt

1/4 tsp nutmeg

1/2 cup milk

3 Golden Delicious apples

1/4 tsp cinnamon

powdered sugar, to top

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To make the cake, in a large bowl beat together the butter, 3/4 cup sugar, and egg until light and fluffy, about 2-4 minutes.

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In a separate bowl, combine flour, baking powder, salt, and nutmeg.

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Add the dry ingredients and milk alternatively to the creamed butter mixture.  Be careful not to over beat, just until the ingredients are combined.

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Peel and core the apples and slice them into 1/4 inch thick wedges.

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Prepare a 9-inch round spring form pan by coating it with butter.  Spoon the batter into the pan and level it with a spatula.

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Press the apple slices core side down into the batter about 1/4 inch apart to create a circular pattern.  You may have some apple slices left over which make for a perfect snack as you wait for the cake to bake!

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Combine the 1 tbs sugar and 1/4 tsp cinnamon and sprinkle over the cake.

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Bake at 350 for about 30-35 minutes or until a toothpick stuck in the middle comes out clean.  Set the pan on a rack to cool.

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Hot Cream Sauce Ingredients:

2 cups heavy cream

1/2 cup white sugar

8 tbs butter

1/2 tsp vanilla extract

pinch of salt

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To make the Hot Cream Sauce, combine the cream, sugar, and butter in a medium sized saucepan and bring to a boil.  Immediately reduce the and let simmer for 5-8 minutes or until slightly thickened.

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To serve, pour the hot sauce over the warm Apple Cake.

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