By Terri Clement
Autumn brings all sorts of fun cooking; soups, stews, roasted veggies, I could go on. My all time favorite fall desert is Apple Pie Cake. This is similar to one my mom used to make, but I like this one a little bit better. So just in time for Equinox here is a quick desert that can be served warm.
For 1 9-inch cake you will need:
1
cup sugar (or you can replace it with applesauce measure for
measure)
1/3 cup butter (soft)
1
egg
1 cup flour
1 tsp each ground cinnamon and nutmeg
½ tsp
salt
1
tsp baking soda
¼
cup warm water
2 cups pared, diced apples (use your favorite; can
be sweet or tart)
optional: ½ cup chopped walnuts or pecans, Whipped Cream, sliced apples, or slices of chedder cheese also for garnish (We eat this right out of the oven after it’s cooled just a bit with none of the extras)
Prep:
- Cream sugar and butter until smooth. Add egg. Beat until fluffy.
- 2. Stir flour with cinnamon, nutmeg, and salt. Mix baking soda with warm water.
- Add flour mixture along with baking soda and water to creamed mixture. Beat until smooth and fluffy. Fold in apples and nuts (if using).
- Spread in a well-buttered 9 inch pie pan.
- Bake at 350 degrees F for 40 to 45 minutes or until cake tests done.
Serve in wedges while still warm with whipped cream and garnish with apple slices or slices of Cheddar Cheese.
Tip: To make ahead, bake the cake but can rewarm before cutting into wedges (if it lasts that long). Heat at 300 degrees F for 10 minutes.