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Watershed's Fresh Apple Cake With Caramel Glaze
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Cuisine: Dessert Kid-Friendly
From the menu of . . . Watershed
406 W. Ponce de Leon Ave., Decatur
404-378-4900
Q: I'm addicted to the apple cake at Watershed. Can you get chef Peacock to share the recipe?
-- Jean Hunnicutt, Atlanta
A: Scott Peacock was happy to share this delicious recipe. It's hard not to become a fan of this cake. Moist and succulent, it's a perfect fall dessert. It's equally good warm or at room temperature.
Hands on time: 35 minutes Total time: 1 hour and 55 minutes Serves: 16
Ingredients:
-
For the cake:
1 cup light brown sugar, packed
1 cup granulated sugar
1 1/2 cups vegetable oil
3 eggs
3 cups unbleached all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon (preferably Ceylon)
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
5 apples, peeled and diced into 1/2-inch pieces (Peacock recommends Winesap or Granny Smith)
1 1/4 cups coarsely chopped pecans
2 1/4 teaspoons vanilla
For the glaze:
4 tablespoons ( 1/2 stick) unsalted butter
1/4 cup granulated sugar
1/4 cup light brown sugar
Pinch salt
1/2 cup heavy cream
Instructions:
To prepare the cake: Preheat oven to 325 degrees. Butter and flour an 8-by-13-inch baking pan.
In a mixing bowl, beat both sugars and oil until very well-blended. Add the eggs one at a time, beating well after each addition. Sift together flour, baking soda, cinnamon, nutmeg and salt and gradually add to the sugar and eggs, mixing just until well-blended. Stir in the apples, pecans and vanilla and pour into pan.
Bake for 1 to 1 1/4 hours (begin to check after 50 minutes), until a toothpick inserted in the center of the cake comes out clean. Remove from oven and allow to cool in the pan while preparing the glaze.
To prepare the glaze: In a saucepan, melt the butter. Add both sugars and salt. Stir until blended and cook over medium-low heat for 2 minutes. Stir in cream and boil for 2 minutes, stirring constantly. Remove from heat.
With a skewer or toothpick, poke holes all over the top of the cake. Pour the glaze over the surface.
In a mixing bowl, beat both sugars and oil until very well-blended. Add the eggs one at a time, beating well after each addition. Sift together flour, baking soda, cinnamon, nutmeg and salt and gradually add to the sugar and eggs, mixing just until well-blended. Stir in the apples, pecans and vanilla and pour into pan.
Bake for 1 to 1 1/4 hours (begin to check after 50 minutes), until a toothpick inserted in the center of the cake comes out clean. Remove from oven and allow to cool in the pan while preparing the glaze.
To prepare the glaze: In a saucepan, melt the butter. Add both sugars and salt. Stir until blended and cook over medium-low heat for 2 minutes. Stir in cream and boil for 2 minutes, stirring constantly. Remove from heat.
With a skewer or toothpick, poke holes all over the top of the cake. Pour the glaze over the surface.
Nutrition:
Per serving: 517 calories (percent of calories from fat, 56), 5 grams protein, 53 grams carbohydrates, 2 grams fiber, 33 grams fat, 53 milligrams cholesterol, 172 milligrams sodium.
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