1/4 c. butter or other fat
1/2 c. sugar
1 egg
1 t. vanilla
1 1/2 c. sifted flour
2 t. baking powder
1/4 t. salt
1/2 c. milk
2-4 firm-fleshed apples
2 t. cinnamon, mixed with 1/4 c. sugar
Hard sauce* or whipped cream
Cream the fat while adding sugar, well-beaten egg, and vanilla. Sift together the flour, baking powder, and salt; add alternately with milk to the first mixture. Spread a thick coating of fat on the bottom and sides of a glass baking dish or a very heavy pan (8-inch). Pare, quarter, and slice the apples thin. Spread in an overlapping layer on the bottom of the baking dish and sprinkle with cinnamon-sugar. Pour cake batter over the apples. The batter is very thick and may need to be smoothed on top with a knife. Bake in a very moderate oven (300°-325°) for 45 minutes. Loosen sides of the cake; turn it out carefully, upside-down; and the top will be covered with a neat layer of transparent apples. (Apparently you're not supposed to use Jonathans. I did and my "transparent" apples were pinkish.) Serve hot with hard sauce* or whipped cream.
*What is hard sauce? Really, does anyone know? Because there was no recipe for it in this cookbook, and I have never heard of it. =)
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6 comments:
If I would only search before inquiring, fewer questions would be asked on this blog. =) Here is a recipe for hard sauce, if anyone is interested in using it instead of whipped cream:
http://allrecipes.com/Recipe/Hard-Sauce/Detail.aspx
(But who would want to use anything besides whipped cream?)
~H
Can you use Whipped Topping instead of whipped cream??
Probably; but why would you do a silly thing like that?
~H
because whipped topping is better then whipped cream!!
To each her own.
~H
Another Hard Sauce recipe, which does not use brandy:
1/2 c. butter, 2 c. sifted confectioners' sugar, 1 t. vanilla
Thoroughly cream butter and sugar; add vanilla. Vary flavor with lemon or orange juice and grated peel. Makes 1 2/3 c.
In other words, serve your cake with sweetened butter! :)
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