Recipe for cooking Apple Pie Cake with Rum Butter Sauce

Desserts to Go with Coffee and Tea :: Sheet Cakes and Layer Cakes

Apple Pie Cake with Rum Butter Sauce

Source: Above & Beyond Parsley... Food for the Senses - The Junior League of Kansas City, Missouri, Inc.

1/4 c. (1/2 stick) butter or butter replacement, softened
1 c. sugar
1 egg
1 c. flour
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. grated nutmeg
2 Tbsp. hot water
1 tsp. vanilla extract or flavoring
3 c. peeled, diced cooking apples (such
    as Granny Smith or Jonathan)
1/2 c. chopped pecans (optional)
Whipped cream, to garnish

Sauce
1/2 c. firmly packed dark brown sugar
1/2 c. sugar
5 Tbsp. butter or butter replacement, softened
1/2 c. heavy cream
1 Tbsp. rum

Cream butter, then gradually add sugar, beating well at med. speed with an electric mixer. Add egg and beat until blended. Combine flour, salt, cinnamon and nutmeg and mix well. Add to creamed mixture. Beat on low speed until smooth. Stir in water and vanilla extract or flavoring. Fold in apples and pecans and spoon into greased and floured 9-in. pie pan.

Bake at 350 degrees for 45 mins. or until a wooden pick inserted in the center comes out clean.

For filling: Combine brown sugar, sugar, butter and cream in a sm. saucepan and mix well. Bring to a boil and cook for 1 min.. Stir in rum. Serve warm or at room temperature with cake and whipped cream.

Serves 6 to 8.