Ingredients
- 2 cups flour
- 1 1/4 tea. salt
- 1/2 ta. baking powder
- 1 1/2 tea. cinnamon + 1/2 tea
- 3/4 cup butter, room temperature + 1/4 cup
- 1 1/3 cups brown sugar, packed + 2/3 cup
- 2 eggs
- 1/2 tea. vanilla
- 3/4 cup milk
- 1 cup pecan pieces + 1/4 cup for garnish
- 2 apples, peeled, cored and chopped into small pieces
- CARAMEL FROSTING
- 3/4 cup brown sugar, packed
- 1/3 cup half and half
- 1/4 cup butter, melted
- 1/2 tea. vanilla
- 1 3/4 cups confectioners sugar
Preparation
Step 1
In a bowl, combine flour, salt, baking powder and 1 1/2 tea. cinnamon.
In another bowl, heat 3/4 cup butter and 1 1/3 cup brown sugar until fluffy. Add eggs and mix well. Stir in vanilla and milk. Add flour mixture and mix until just combined. Fold in 1/2 cup pecan pieces and 1/2 of the apple pieces.
Spray jars with cooking spray. Fill each jar 1/2 full.
In saucepan, melt 1/4 cup butter; add 2/3 cup brown sugar and 1/2 tea. cinnamon. Bring to a boil, stirring constantly. Spoon the mixture on top of batter in each jar. Top with 1/2 cup pecan pieces and the remaining apple pieces on top.
Place filled jars on a baking sheet, not touching each other. Bake in preheated oven at 375 degrees for 50 minutes or until toothpick comes out clean.
Let jars cool for about 10 minutes.
Make caramel frosting. In medium saucepan, combine the brown sugar, cream, and butter. Bring to a boil, stirring frequently. Remove from heat and stir in vanilla and confectioner's sugar. Beat with electric mixer until fluffy, about 5 minutes.
Put heaping Tbsp. of frosting on top of the hot cake in each jar. Add a few nuts for garnish.