1packageCrunch Pak apple slices, peeled and dicedabout 3 1/2 cups
½cupchopped pecans
For the caramel sauce:
¼cupunsalted butter
½cuplight brown sugarpacked
3Tablespoonheavy whipping cream
2TablespoonBourbon
pinchof salt
Butter Pecan ice creamfor serving, optional
Instructions
Preheat oven to 350 degree F. Grease a 9 or 12 inch cast iron skillet with shortening (unless your skillet is well seasoned already). Set aside.
In a large mixing bowl, combine butter and 1 1/4 cup of granulated sugar (saving the remaining 1/4 cup for later). Beat together until pale and fluffy, about 3 -4 minutes.
Add in eggs and vanilla, beat until well combined.
Slowly add in flour, baking powder and salt. Mix until just combined. Beat in sour cream. Fold in apples and pecans.
Pour batter into prepared skillet. Sprinkle with remaining sugar.
Bake for 40-45 minutes. Allow cake to cool slightly in pan while making the caramel sauce. (or you can make caramel sauce while cake is cooking)
For the caramel, in a saucepan, add butter and heat over medium heat until melted. Whisk in the brown sugar, heavy cream, salt, and bourbon. Heat over medium high heat until boiling.
Boil for one full minutes and serve over warm cake with butter pecan ice cream. ENJOY.
Notes
If you’re looking for a few shortcuts, skip the bourbon caramel sauce (I know, I can’t believe I said that), and use a good quality caramel sauce instead (you can find them in the grocery store with the other ice cream toppings).
When choosing apples, I like granny smith best. However, any apple works great, and there’s no need to peel (unless you like the extra work!