Apple Pie Cake

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Apple Pie Cake

Love apple pie but don’t want to fuss? Here’s the easy way!

Recently, I got out some old cookbooks that belonged to my mother. Brought back some memories, I’ll tell you.

My mother was an incurable baker! I think this is where I got my love of this art, although sadly her bread-baking skills seem to have alluded me…

Anyway, many recipes of hers she’d write in the margins of the books. This was one of them. And I haven’t had this for years!

So if you want apple pie, but don’t want to fuss with crust, etc., just make it like a cake! This is what you have here.

She’d cool this completely and dust with confectioner’s sugar, but I’ll tell you–this is GREAT warm with some whipped cream or whipped topping or better yet, some ice cream!

Made this in my Revol pie plate!

Apple Pie Cake

2 cups flour
1 tsp cinnamon
1 tsp nutmeg
1/8 tsp cloves (may be left out)
1 tsp baking soda
1/2 tsp salt
1/4 cup butter, softened
3/4 cup sugar
1 egg
1 tsp vanilla
2 tbs water
2 1/2 cups finely diced apple (about 3)
1/2 cup chopped nuts
Topping:
1/4 cup chopped nuts

Preheat oven to 350 degrees F. Spray or grease a 9-inch round cake pan -OR- a 10-inch pie pan. Set aside.

In a small bowl, combine the flour, cinnamon, nutmeg, soda and salt. Stir well; set aside.

Using an electric mixer, cream butter well. Add the sugar gradually, beating until well incorporated and fluffy. Add egg, beating well. Add the water and the vanilla.

Add the flour/spice mixture and blend well. Stir in the 1/2 cup nuts and the apples, combine this well.

Turn into prepared pan. Sprinkle with the nuts for topping.

Bake at 350 degrees F for 35-40 minutes, or until toothpick inserted at center comes out clean.

Serve warm or cold, with ice cream or a dollop of whipped cream.

Serves 8

Apple Pie Cake

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