Caramel-Apple Pecan Cake

My approach to Thanksgiving this year is instead of trying to make everything in two days, why not just spread the recipes out and have Thanksgiving all fall long? This recipe is one I found a year ago from the NYTimes, and re-browsing my files it sounded like something the Robber would love. The cake part itself is delicious-- and of course the pecans and the apples are a great idea to go with it. Unfortunately, the caramel was too--- just not right. It is not very sweet and detracted from the other strong elements of the cake. Next time I make it (as I probably will as the rest was so good!) I will either make it without the caramel part, maybe pre-cook the apples a little bit (saute them or something), or use a milk-product based caramel that has more flavor. Of course none of this stopped the Robber from downing 3/4 of the cake in 16 hours. He's good for getting rid of calories that way. :)

From the NYTimes:

http://www.nytimes.com/2009/11/18/dining/183drex.html?ref=dining

Ingredients:

1/4 C. pecan halves

2 large tart apples, like Fuji, peeled, cored and sliced

For the cake:

1/2 C. flour

3/4 C. sugar

1/2 C. pecan halves, finely ground

3/4 tsp. baking powder

1/4 tsp. salt

1 stick (4 oz.) soft unsalted butter

3 large eggs

1/2 tsp. vanilla extract

For the caramel:

1 C. sugar

1/4 tsp. salt

Directions:

1. Use a little butter to grease a 10-inch glass pie plate. Arrange 1/4 cup pecan halves in a pattern in pie plate. Arrange apple slices over and around pecans, in a single layer in a pattern. Scatter any extra slices randomly on top.

2. Heat oven to 350F. In a food processor, finely grind remaining pecan halves. Mix with flour, baking powder and 1/2 teaspoon salt. Set aside.

3. Whisk 1 cup sugar and 1/2 teaspoon salt together in a skillet and mix with 1/3 cup water. Cook over medium-high heat, without stirring, until mixture turns amber. Swirl pan from time to time if necessary. Immediately pour caramel over apples in pie pan.

4. With a mixer, cream butter and sugar together. Beat in eggs one at a time. Add vanilla extract. Fold in flour mixture. Spread batter over apples. Bake 30 minutes, until nicely browned. Cool.

5. Run a knife around edges and invert cake onto a serving dish, one that is heatproof if you want to warm cake before serving. Serve with butter pecan ice cream.

Yield: 8 to 10 servings.