Hands-on time: 35 min­utes To­tal time: 4 hours Makes: 12 to 16 serv­ings

Canadian Living Comfort Food - - Home-style Desserts -

As this cake bakes, it fills the air with the heav­enly scent of spiced ap­ples. The rich nutty flavour of brown but­ter ic­ing trans­forms this ev­ery­day treat into a com­pany-wor­thy dessert.


¼ cup but­ter, soft­ened

1 cup packed brown sugar

¼ cup veg­etable oil

2 eggs

1 cup unsweet­ened ap­ple­sauce

1 tsp vanilla

2 cups all-pur­pose flour

1½ tsp bak­ing pow­der

1 tsp cin­na­mon

½ tsp bak­ing soda

½ tsp salt

¼ tsp each ground gin­ger and

ground cloves

pinch nut­meg

1 cup diced cored peeled ap­ple

Brown But­ter Ic­ing:

½ cup but­ter

1 cup ic­ing sugar

Cake: Place insert of 5- to 6-quart slow cooker on sheet of parch­ment pa­per. Adding 2 inches, trace around bot­tom; cut out shape. Grease insert; line with parch­ment pa­per cutout.

In large bowl, beat to­gether but­ter, brown sugar and oil un­til smooth; beat in eggs, 1 at a time, beat­ing well af­ter each ad­di­tion. Stir in ap­ple­sauce and vanilla.

In sep­a­rate bowl, whisk to­gether flour, bak­ing pow­der, cin­na­mon, bak­ing soda,

salt, gin­ger, cloves and nut­meg. Add to but­ter mix­ture along with ap­ple; stir just un­til moist­ened. Scrape into pre­pared slow cooker, smooth­ing top; cover and cook on high un­til cake tester in­serted in cen­tre comes out clean, about 2 hours.

Turn off slow cooker; un­cover and let cool for 15 min­utes. Us­ing parch­ment pa­per, lift out cake onto rack; let cool com­pletely. Peel off parch­ment pa­per.

Brown But­ter Ic­ing: In saucepan, melt but­ter over medium heat; cook, stir­ring, un­til nutty brown and fra­grant, about 3 min­utes. Let cool slightly. Whisk in ic­ing sugar un­til smooth. Spread over top of cake.

PER EACH OF 16 SERV­INGS: about 265 cal, 3 g pro, 13 g to­tal fat (6 g sat. fat), 36 g carb (1 g di­etary fi­bre, 23 g sugar), 46 mg chol, 215 mg sodium, 96 mg potas­sium. % RDI: 3% cal­cium, 9% iron, 8% vit A, 2% vit C, 16% fo­late.

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