![]()
12 servings
Awesome! Frankly, everything Chef Clement submitted to this book is spectacular, so I'm not surprised his dessert is prodigious. The cake is super-moist, filled with chunky pink-tinged apples and sauced with buttery, liquor-infused caramel. This dessert won kudos from Pam Raby, the assistant director at my health-club, not because it's healthful, but because it's not!—It just tastes great. Of course, she can afford to eat all she wants. She's not got an ounce of body fat on her. Have some more cake, Pam.
2 cups sugar
1 cup vegetable oil
3 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1-1/2 pounds Rome apples
(about 3 to 5 apples), cored
and chopped but unpeeled
1-1/2 tablespoons lemon juice
Topping:
1/2 cup butter (1 stick)
1 cup sugar
3/4 cup flour
1 tablespoon cinnamon (optional)
Beat sugar, oil and eggs together for 2 minutes. In a separate bowl, mix flour, baking soda and salt together. Add flour mixture, apples and lemon juice to sugar mixture (batter will be very stiff). Pour into a greased 9 by 13 inch baking dish.
Mix topping ingredients together until it resembles coarse meal. Sprinkle evenly over top of cake batter. Bake 40 to 55 minutes, or until golden brown on top and a toothpick inserted in the center comes out clean. Serve with "Wild Turkey Caramel Sauce".
Yield = 1-1/2 cups
1 cup sugar
2 tablespoons water
1 cup heavy cream, slightly warmed
1/4 cup butter (1/2 stick)
2 tablespoons Wild Turkey or other bourbon
Cook sugar and water over medium high heat. (It's okay if the sugar crystallizes. Continue cooking and eventually it will re-melt and turn golden brown). When sugar turns golden brown, lower heat and slowly and carefully add cream, stirring constantly. Watch out for a violent reaction between the hot sugar and the cream. Continue cooking to dissolve any sugar that seized up during the cream addition. Add the bourbon and remove from heat. Drizzle over Hi-Country Apple Crumb Cake and garnish with a slice of fresh apple.
The Great Ranch Cookbook
By Gwen Ashley Walters
Guest Ranch Link, LLC
Hardback, $19.95
ISBN: 0-9663486-0-5
Recipe Reprinted by permission.
Recipe
This page created November 1999

Return to the
Global Gourmet®
Main Page
Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts
Advanced Search
Recent Searches
Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping
New Green Basics
Cooking with Kids
Archives
Conversions, Charts
& Substitutions
Forums/Message Boards
Search
About the
Global Gourmet®
Contact Info
Advertising
Feedback
Privacy Statement
Fish Forever
Local Breads
Asian Flavors (Jean-Georges)
Morimoto: Japanese Cooking
Chocolates & Confections
Julia Child
Cook with Jamie
The World Atlas of Wine
Food: The History of Taste
Cook Everything Vegetarian
All Cookbook Winners
River Cottage Meat Book
My Bombay Kitchen
Country Cooking of France
Whole Grain Breads
The EatingWell Diet
Cooking
Geography of Oysters
All Cookbook Winners
Betty Crocker Why It Works
The Bon Appétit Cookbook
Joy of Cooking
Fifth Taste...Umami
The Professional Chef
New American Cooking
Vegetable Love
Vegetarian Cookbooks
Copyright © 1994-2008,
Forkmedia LLC