Caramel Apple Cake with Rum Sauce


  • 1 c. all purpose flour
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. salt
  • 1 c. sugar
  • 1/4 c. unsalted butter room temperature
  • 1 egg beaten
  • 1 1/2 c. chopped peeled apples
  • 1/2 c. chopped walnuts
  • apples if you decide to fill apples with cake batter.
  • Sauce:
  • 1/2 c. whipping cream
  • 1/2 c. unsalted butter
  • 1/2 c. dark brown sugar
  • 1/2 c. sugar
  • 3 Tbsp. dark rum
  • vanilla ice cream optional


  1. For the cake: Preheat oven to 350°. Butter your ovenproof teacups (or 8" diameter cake pan). Sift first 5 ingredients into a medium bowl.
  2. Using an electric mixer, beat the sugar and butter in large bowl until blended. Add egg and beat well. Stir in dry ingredients, then apples and nuts. Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, approximate 45 for cake pan (test cups after 20).
  3. Transfer cups (or cake) to rack and cool slightly. These can be made 1 day ahead. Cool completely or serve warm with ice cream and rum sauce. Let stand at room temperature if not eating immediately.
  4. For the sauce: Combine first 4 ingredients in saucepan over medium heat. Stir until butter melts and sugars dissolve. Increase heat and boil until slightly thickened, whisking occasionally, about 3 minutes. Mix in rum. Cool sauce slightly.
  5. Serve warm or at room temperature with ice cream and sauce. If baking in cake pan, slice torte and serve.
  6. Enjoy!