A hearty dessert to go along with apple sea­son

The Woolwich Observer - - LIVING HERE -

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.

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.

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