A New Recipe

I clipped a recipe from the paper the other day that sounded easy to make and with ingredients that one most always has in the pantry.  Except for the apples, this was the case today.  So after going to the open air market today, like I do most Mondays, and having purchased some gala apples, I stirred it up.

The recipe promised to tast like apple pie...thus its name...Apple Pie Cake.  It was baking in the oven when a friend popped in to see if I had time to trim her hair a bit.  That apple pie cake filled my  kitchen with such a great aroma of apples and cinnamon, she wanted the recipe!  Sometimes when we try something new it just doesn't come out as good and doesn't taste as good as it smells while baking. Well, not so this time.  As soon as it had cooled a bit, Den came in and we decided it had to be sampled...now.  It tasted as good as its aroma promised. So I share it with you.  Only wish you could come in and sit a spell and have a cup of coffee or tea to go with it !

                                                         Apple Pie Cake
1 C. Sugar                      1 C. Flour                          2 1/2 C. apples, cored but not peeled
1/2 C. Butter                   1/4 tsp. salt                        1/2 C. chopped walnuts or pecans
1 Egg                              1 tsp. baking soda             2 Tbsp. hot water
                                        1 tsp. cinnamon
                                       1/2 tsp. nutmeg

Preheat oven to 325 degrees.  In large bowl, cream together sugar and butter.  Beat in egg. Sift together dry ingredients and add to batter.  Add apples and nuts, then stir in hot water.
Grease a 9 inch pie plate. Pour batter into it. Bake at 325 for 45 minutes or until a toothpick inserted near middle comes out clean.  Serve warm with whipped cream or rum sauce. or just plain.  We had whipped cream on ours.
Rum Sauce:   In sauce pan combine 1/2 C. brown sugar and 1/2 C. whipping cream. Bring to boil and add rum and stir until blended. Serve immediately over warm cake.

The only thing missing in all this feast of aroma... apples, cinnamon etc. was the faint smell of wood smoke emitted by the old black cookstove  in our VT kitchen.  I do so miss cooking on the woodstove on a crispy late fall day!  In the early morning, nothing tastes better than a scone or a left over biscuit  toasted slowly on a special- for - making - toast round- thingy with holes in it that sits atop the stove and makes 'just right' toasted bread or whatever you want to toast.  The old stove looks quite like this one, minus the water resevoir.
Happy Cooking to you as you try this one !