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Author Notes: Apples 4 ways--raw, dried, applesauce, boiled Apple cider--make this a scrumptious wet cake. At the party I took it to, a friend called it a bread pudding sans bread, and suggests eating it warm with a scoop of vanilla ice cream. Comes together fast despite a long list of ingredients. This recipe was inspired by one I saw in Better Homes and Gardens for an apple snack cake, but adapted by me in the spirit of pre-Thanksgiving refrigerator clean out! —augustabeth
- 2 Apples, i.e., Honey Crisp
- 1/3 cup Butter
- 1 2/3 cups Packed dark brown sugar
- 1 cup Homemade applesauce, like Bryan Voltaggio's bourbon and butter laced recipe in "Home"
- 2 Eggs
- 2 teaspoons Vanilla
- 1 2/3 cups Flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1 cup Chopped dried apples
- 1 Confectioner's sugar
- 1 tablespoon Melted butter
- 1 tablespoon Boiled Apple cider
- 1 tablespoon Milk
- 1/2 teaspoon Vanilla
- 1 tablespoon Bourbon
- Preheat oven to 350.
- Grease a 13x9" pan. Coarsely grate 1 apple, down to core. Discard core. Core, peel and slice the other.
- In a large bowl, stir together butter, brown sugar, applesauce, eggs, and vanilla until incorporated. Whisk together dry ingredients in a small bowl, then stir into wet, along with shredded apple. Pour batter into pan and place Apple slices on top.
- Bake 35-40 minutes, until sides start to pull away. Batter will still be a bit loose in the middle.
- Melt butter in a bowl, then stir in the rest of the icing ingredients. Pour over hot cake. Cool for a few minutes or completely.