Apple Cake with Rum Sauce

It was a very snow-y day today....and more to follow. LOTS more! A few posts back, I asked what do you do when you are snow-bound? Well, my answer was bake! And that is exactly what I did this evening.

It is especially comforting for me to have the aroma of cinnamon filling the house when it is cold outside. It is a warm and cozy, home-y feeling. I fixed a nice dinner and then we were able to savor the result of the beautiful fragrance that had been wafting around. This is a very simple but elegant dessert. You can substitute rum flavoring for the real thing. If you like the taste of almond, substitute Amaretto or almond flavoring for the rum. I like to add a few golden raisins to the rum sauce while it is cooking. And if you are using Amaretto, sprinkle some toasted sliced almonds on top of the warm sauce. Serve with a dollop of fresh whipped cream or a scoop of vanilla if you want to be more decadent!

Apple Cake with Rum Sauce

Makes 6 servings

1 cup all-purpose flour

1 tsp baking soda

1 tsp ground cinnamon

3/4 tsp ground nutmeg

1/8 tsp salt

4 Tbsp butter, softened

1 cup sugar

1 large egg

2 cups grated, unpeeled Granny Smith apples

Rum Sauce: 1/2 cup butter

1 cup sugar

1/2 cup half and half

Dash of ground nutmeg

1 tsp pure vanilla extract

2-3 Tbsp rum

In small bowl, stir together flour, baking soda, cinnamon, nutmeg and salt. In large bowl, cream butter, sugar and egg until light and fluffy. Stir in grated apples. Blend in flour mixture. Pour into a greased 8-inch square pan. Bake at 400 degrees for 30-35 minutes. May be cooled and stored, covered, in baking pan. Before serving, reheat at 400 degrees for 10 minutes. Cut into squares and serve with Rum Sauce. In top of double boiler, combine butter, sugar and half and half. Cook over boiling water, stirring constantly, until slightly thickened, about 10 minutes Cool slightly. Add nutmeg, vanilla and rum. Serve warm over heated cake. Makes 1-1/4 cups.