Apple Walnut Torte with Caramel Rum Sauce

Torte:
¼ cup unsalted butter, softened
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 egg, beaten to blend
1 cup all purpose flour
1½ cups chopped peeled apples
½ cup chopped walnuts

Sauce :
½ cup whipping cream
½ cup unsalted butter
½ cup packed dark brown sugar
½ cup sugar
3 tablespoons dark rum

Vanilla ice cream or frozen yogurt

For Torte: Preheat oven to 350º F. Butter 8-inch cake pan. Using an electric mixer, beat butter, sugar, baking soda, cinnamon and salt in a large bowl until blended. Add egg and beat well. Stir in flour, then apples and nuts. Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 45 minutes. Transfer to rack and cool slightly. (Can be made 1 day ahead. Cool completely. Cover torte; let stand at room temperature.)

For Sauce: Combine first 4 ingredients in a heavy medium 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.

Slice torte. Serve warm or at room temperature with ice cream and warm sauce. Yield: 6 servings.