We haven’t made a major apple something or other lately, so let’s get right to it, with two different possibilities.
First up is a classic oldtimer faithful helper-outer and Arlington cook Jean Kroeze sent along with some mincemeat recipes last fall. If you’ve never tried this vintage dessert, now’s the time!
Next, we have a comfy old applesauce cake that’s now been reborn with an ingredient tweak here and there in the Langley kitchen of Ann Rudd. “It’s been years since I sent you the recipe for Mom’s applesauce cake,” she writes. “I thought it would be a nice treat to share the newer and healthier way I make it now. I don’t even frost it any more!”
Take a look and you’ll notice Ann’s new recipe notes the changes she’s made to the original recipe.
Apple pudding with burnt sugar sauce
1 1/2cups sifted flour
1 1/2teaspoons baking powder
1/4teaspoon salt
1/2teaspoon cinnamon
1/4cup butter, softened
3/4cup sugar
2eggs, beaten
3/4cup milk
2cups thinly sliced peeled apples
Burnt sugar sauce (recipe follows)
Sift dry ingredients together. Cream butter with the sugar; add eggs, then the dry ingredients alternately with the milk. Spread half of the batter in a greased 8- to 10-inch baking dish, cover with the apples and top with remaining batter. Bake at 375 degrees 30 minutes. Serve warm with burnt sugar sauce.
Makes 8 servings.
Burnt sugar sauce
3/4cup sugar, divided
2tablespoons cornstarch
1/4teaspoon salt
1cup hot water
1teaspoon vanilla
2tablespoons butter
Carmelize 1/4 cup of the sugar in a heavy skillet until it’s a light golden brown. (Watch closely — do not burn.)
In a small saucepan, combine cornstarch, remaining 1/2 cup sugar and salt, then add hot water, stirring until smooth. Cook over low heat until clear and thickened. Add hot caramelized sugar and continue cooking over low heat until well blended. Remove from heat, add vanilla and butter. Serve warm over apple pudding.
Makes 1 cup.
Variation: Other sauces: vanilla sauce made from packaged pudding mix, lemon sauce, or any thickened fruit sauce.
Ann’s applesauce cake
1/2-1 cup sugar (use smaller amount if applesauce is sweetened)
3/4cup good-quality oil (instead of shortening)
2 1/3cups applesauce, sweetened or unsweetened
3teaspoons baking soda
3cups whole-wheat flour (used to be white, all-purpose flour)
2tablespoons cinnamon (used to be 1 teaspoon)
1/2teaspoon nutmeg
1/2teaspoon cloves
In a mixing bowl, cream sugar and oil. Mix together the applesauce and baking soda until it foams and add to creamed mixture. Mix together the flour, cinnamon, nutmeg and cloves and add to creamed mixture, mixing well. Turn into a greased 9-by-13-inch baking pan and bake at 350 degrees 25 to 30 minutes or until cake tests done.
Makes one 9-by-13-inch cake.
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