It’s finally fall, y’all! Can I hear an “Amen”? I don’t know about you, but I wasn’t sure our record-breaking summer days would ever fade into crisp mornings and clear blue skies. Now that we are no longer baking under a heat dome, turning on the oven doesn’t seem out of place, as the leaves are hinting at the colors to come…at last!
Early fall means Apple Season, and to celebrate cooler days and the annual harvest of a beloved fruit, here’s the link I found for Caramel Upside Down Apple Cake. Of course, I had to add my own additions. I added chopped pecans to the edges of the caramel poured in the pan before layering my apples. (I used Honeycrisp). On the liquid ingredients, I substituted buttermilk for the milk and added a half cup of shredded apples, with juice squeezed out, to help make the cake just a touch more moist and flavorful.
The cake is delicious on its own, but why not add an easy and delicious Brandy Nutmeg Vanilla Sauce? Best served warm, it elevates these fall flavors into something amazing. I can’t think of a better weekend bake to celebrate the beginning of Fall. Enjoy!
Brandy Nutmeg Vanilla Sauce
I make mine in the microwave, but you can easily cook it on the stove instead.
In a glass bowl or large glass measuring cup, heat until hot:
1 cup heavy cream
½ cup whole milk
1/3 cup granulated sugar
3 tablespoons unsalted butter
The mixture doesn’t need to boil, but make sure the butter is melted. While it’s heating, make the cornstarch slurry to thicken the sauce. In a small container, mix together:
1 ½ tablespoons cornstarch
1 tablespoon cool water
1 tablespoon brandy (can also use rum, bourbon, etc.)
The alcohol will mostly cook out but leave a wonderful flavor behind, but you can use all water if you wish.
Whisk the cornstarch slurry well into the hot mixture, and return to the microwave, one minute at a time on high, until the mixture coats the back of a spoon. It only took a minute or so for mine to thicken, but it should take less than 3 minutes.
Once it’s thickened, stir in
1 ½ teaspoons vanilla extract or vanilla bean paste, or a combination
Fresh grated nutmeg (preground works too) to taste, at least ¼ teaspoon
Sauce will get a little thicker as it cools and is best served warm. Keep leftovers covered in the refrigerator and briefly reheat in the microwave when serving later.