Enjoy This Recipe Courtesy of Chef Les Kincaid
Fresh Apple Cake with Maple Sauce
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg
1 stick (4 ounces) sweet butter, softened
1/2 cup canola oil
2 cups sugar
3 large eggs
2 teaspoons pure vanilla extract
3 large tart apples, Granny Smith peeled, cored and cut into 1-inch pieces
1 cup pure maple syrup
1 stick (4 ounces) sweet butter
1/2 cup heavy cream
1/4 teaspoon kosher salt
Vanilla ice cream, for serving
Make the cake: Preheat the oven to 350 degrees F.
Lightly butter a 9-by-13-inch baking dish. In a bowl, sift together the flour, baking soda, cinnamon, salt and nutmeg.
Using a standing electric mixer fitted with a paddle or a handheld electric mixer beat the butter, oil and sugar on high speed until thoroughly combined. Add the eggs one at a time, beating well after each addition. Add the vanilla and beat until light and fluffy, 3 to 4 minutes.
Beat in the dry ingredients on medium speed just until blended. Fold in the apples. Spread the batter in the prepared dish and bake for about 50 minutes, or until golden and a cake tester inserted in the center comes out clean. If the top browns too quickly, cover loosely with foil during the last 20 minutes. Let the cake cool slightly on a rack.
Make the maple sauce: In a saucepan, bring the maple syrup, butter, cream and salt to a boil over moderate heat. Boil rapidly for 1 minute. Let cool slightly. Cut the apple cake into pieces and serve warm with the maple sauce and vanilla ice cream.
Make ahead: The cake and sauce can be refrigerated separately for 2 days. Rewarm the cake in the oven and the sauce on top of the stove before serving.
Yield: 15 servings