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
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Ingredients
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2
Apples, i.e., Honey Crisp
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1/3 cup
Butter
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1 2/3 cups
Packed dark brown sugar
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1 cup
Homemade applesauce, like Bryan Voltaggio's bourbon and butter laced recipe in "Home"
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2
Eggs
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2 teaspoons
Vanilla
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1 2/3 cups
Flour
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1 teaspoon
Baking powder
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1 teaspoon
Baking soda
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1/2 teaspoon
Salt
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1 cup
Chopped dried apples
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1
Confectioner's sugar
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1 tablespoon
Melted butter
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1 tablespoon
Boiled Apple cider
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1 tablespoon
Milk
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1/2 teaspoon
Vanilla
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1 tablespoon
Bourbon
Directions
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Preheat oven to 350.
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Grease a 13x9" pan. Coarsely grate 1 apple, down to core. Discard core. Core, peel and slice the other.
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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.
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Bake 35-40 minutes, until sides start to pull away. Batter will still be a bit loose in the middle.
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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.
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