Recipe: Maple Apple Cake with Bourbon Maple Caramel Sauce

MAPLE APPLE CAKE WITH BOURBON MAPLE CARAMEL SAUCE

1/2 lb unsalted butter, room temperature
3/4 cup maple syrup, grade b
2 eggs
2 cups flour
1/4 tsp nutmeg
2 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
1 1/4 lbs tart apples, peeled, cored and finely chopped
3/4 cup chopped pecans
1 tsp vanilla
FOR THE TOPPINGS:
Bourbon-Maple Caramel Sauce (recipe below)
Creme Fraiche or Whipped Cream

Preheat oven to 350 degrees F. Grease one 8-inch round cake pan.

Beat butter and maple sugar at high speed until fluffy. Beat in eggs at low speed one at a time until well blended. Add flour, spices, baking soda and salt and beat until just incorporated Mix in apples, nuts and vanilla. Spoon batter into cake pan.

Bake for 35 to 45 minutes. Serve warm with Bourbon Maple-Caramel Sauce and creme fraiche or whipped cream.

BOURBON MAPLE-CARAMEL SAUCE

1/2 cup sugar
1/4 cup maple syrup
2 Tbsp cold water
1 1/2 cups heavy (whipping) cream
1/4 cup bourbon

In a stainless steel pan, add sugar, maple syrup and cold water. Bring to a boil, dissolving sugar. Continue to boil until mixture caramelizes; 5 to 10 minutes.

Remove from heat. Gradually add cream. Return to heat and boil gently until thick and smooth. Remove from heat and stir in bourbon.

Makes one 8-inch round cake pan
Source: Executive Chef Deborah Snow, Blue Heron Restaurant, Montague, MA.