Yet another of my Omnia Oven creations…
…a little sweet treat for my Captain…
…just a few ingredients…
…mixed and packed into our little stove-top oven
…while the cake was cooking I made the rum sauce…
…I cheated a bit here – 2 burners used
but you know I could have used one if I had wanted to…
…be careful when adding the cream
as the mixture bubbles up quite a bit…
…in a mere 30 minutes
I had this golden moist cake ready for dessert…
onboard we don’t have a freezer
but since we have to be ‘dirt people’ for the next six months
a little Häagen Dazs is allowed from time to time.
Apple Cake with Caramel Rum Sauce
1/2 cup butter softened
3/4 cup sugar
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 cups chopped peeled tart apples
1/2 cup chopped pecans
In a small bowl, cream butter and sugar until light and fluffy.
Beat in egg.
Combine the flour, baking soda, nutmeg and cinnamon;
gradually add to creamed mixture and mix well.
Stir in apples and nuts.
Pour into a well greased Omnia pan or 8″ square baking dish.
Place lidded Omnia on pre-heated base plate
and turn down heat to medium for approximately 30 minutes
or bake at 350°
until a toothpick inserted near the center comes
APPLE CAKE with CARAMEL RUM SAUCE
Author: Galley Kat
Serves: 8 servings
- ½ cup butter softened
- ¾ cup sugar
- 1 egg
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 2 cups chopped peeled tart apples
- ½ cup chopped pecans
- In a small bowl, cream butter and sugar until light and fluffy.
- Beat in egg.
- Combine the flour, baking soda, nutmeg and cinnamon;
- gradually add to creamed mixture and mix well.
- Stir in apples and nuts.
- Pour into a well greased Omnia pan or 8" square baking dish.
- Place lidded Omnia on pre-heated base plate
- and turn down heat to medium for approximately 30 minutes
- or bake at 350°
- until a toothpick inserted near the center comes
- out cleanly.
Caramel Rum Sauce
1 cup sugar
1/4 cup water
1/2 cup cream
1 tablespoon rum
1/2 teaspoon sea salt
In a heavy saucepan, combine the sugar and the water.
Stir to combine and then cook over medium heat until the sugar dissolves; about 4-5 minutes.
There is no need to stir, simply swirl the pan over the burner occasionally as the sugar dissolves.
Raise the heat to medium high and cook the sauce,
swirling the pan occasionally, until it is amber colored; about 7-8 minutes.
Do not step away.
Caramel will go from amber to burnt in just moments.
Remove the pan from the heat and very slowly add the cream,
whisking or stirring constantly.
Be careful not to scrape the sides of the pan, i
f some of the sugar has crystallized there.
Add the rum and the salt and stir again to combine.
Pour into a glass jar and use immediately
or let cool and refrigerate until ready to serve.
If when cool the sauce is too thick add more rum (arrgh!)
Sauce recipe adapted from Barefeet in the Kitchen
Cake recipe adapted from Taste of Home