A hearty dessert to go along with apple season
IT IS APPLE SEASON and I often make this cake in the fall, not for myself, mind you, but for other people. Apple Cake with Butter Sauce is a hearty, cool weather dessert that I remember Mom making for Dad and the men when they were cutting corn. It is a stick-to-your-ribs dessert with a mild spice flavour.
The recipe says to dice the apples. If you are fond of cooked apple chunks, you can do this. Last time I grated the apples and I liked that better, an option for a smoother cake without apple chunks. I know, I know, you are asking why would I put a recipe in the paper I don’t like? Because other people like it! And it is a tender, scrumptious, moist cake if you like apple desserts.
To make this cake a bit more elegant, sometimes I put it in a 10” or 11” spring- form pan to be cut into wedges. Serve warm with French vanilla ice cream and dusted with a pinch of nutmeg.
Apple Cake with Butter Sauce
2 large eggs
1-1/2 cups white sugar
1/2 cup butter, softened
2-1/2 cups all purpose flour
1 tsp. soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 cup milk
3-1/2 cups apples, diced or grated
Beat eggs, sugar, and butter until very light.
Add dry ingredients and milk, mix on low speed only until combined.
Gently fold apples into batter by hand.
Spread into a 13”x9” or a 10” or 11” springform pan.
Bake at 350º F for 35-40 minutes or until cake tests done.
While the cake is baking, make the Butter Sauce.
1/2 cup butter
1/2 cup brown sugar
1/2 cup white sugar
2 Tbsp. flour
1/2 cup milk or cream
1/2 tsp. vanilla
Put all ingredients except vanilla into a saucepan.
Mix well with a whisk, then cook over medium heat.
Bring to a boil, stirring constantly and cook until slightly thickened.
Remove from heat and stir in vanilla.
When cake is finished baking, let cool for 15 minutes or so, then pour hot butter sauce over top.
Serve cake warm or cold with French vanilla ice cream.