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Receta Sage-Flecked Thanksgiving Sweet Potato-Apple Cake with Caramel-Bacon Crème
Add a photoThe down-home, yet elegant harvest tastes of sweet potatoes, apples, sage, caramel and even a bit of bacon, red pepper and spice combine in an extravaganza of Thanksgiving flavors and textures. A marvelous finale to any dinner - regardless of season.
Ingredientes
- 2 1/2 cups granulated sugar
- 1/4 cup fresh sage leaves, packed
- 3 cups cake flour
- 2 teaspoons apple pie spice
- ¼ teaspoon ground red pepper
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup canola oil
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 cups peeled, cored and diced apples
- 1 1/2 cups cooked and mashed sweet potatoes
- 1 cup pecans, chopped
- 1/2 cup whipping cream
- 1/2 cup sour cream
- 1/2 cup caramel ice cream topping
- 2 -3 tablespoons very crisp cooked bacon, finely crumbled
- Optional garnish: additional fresh sage leaves and apple slices, if desired
Direcciones
- Preheat oven to 350 degrees. Grease and flour (or spray with a nonstick baking spray that contains flour) a 12-cup bundt or tube cake pan.
- Place sugar and sage leaves into the work bowl of a food processor; process until well blended, using on/off bursts (sage should be very small flecks within the sugar mixture); remove and reserve.
- Stir together the flour, spice, red pepper, baking powder, baking soda and salt. Reserve.
- Using an electric mixer, beat the oil, eggs and vanilla until well blended. Add the flour mixture and the sugar mixture, blending well â batter will be stiff at this point. Add the apples, sweet potatoes and pecans, mixing just until blended.
- Spoon the batter into the prepared pan, gently tapping the filled pan on the counter a few times. Bake in the preheated oven until a wooden skewer inserted near the center comes out clean, about 90 minutes.
- Meanwhile, in a food processor, blender or electric mixer combine whipping cream, sour cream and caramel topping. Beat or process for 1 to 2 minutes, or until slightly thickened. Reserve in refrigerator (bacon will be added just prior to serving).
- Let the cake cool in the pan for 30 minutes, then invert onto a plate. Let cool completely before slicing. Add bacon to topping, then serve cake with a dollop of topping and garnish with fresh sage leaves and apple slices, if desired. Makes 18 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 104g | |
| Recipe makes 16 servings | |
| Calories 391 | |
| Calories from Fat 157 | 40% |
| Total Fat 17.9g | 22% |
| Saturated Fat 3.39g | 14% |
| Trans Fat 0.04g | |
| Cholesterol 50mg | 17% |
| Sodium 275mg | 11% |
| Potassium 111mg | 3% |
| Total Carbs 54.51g | 15% |
| Dietary Fiber 1.3g | 4% |
| Sugars 32.22g | 21% |
| Protein 4.3g | 7% |
Comentarios
27 de Octubre de 2008Janice, you always have the most amazing recipes! You have my vote and I will pass on the info to others. Good luck!!
