My poor, pretty little petunia's were quite weepy in knowing that their end is in site.
As we talked about here, this fall weather brings out the best of comfort foods in the Living to Tell household. After this display that urge is in full force. Now baking is not really my forte. Cooking yes, I loooove to cook. I follow recipes but I'm also a dash of this, dab of that cook and more times than not, finds me measuring in the palm of my hand, not with measuring spoons. I love to experiment and see what I can make up. But baking? Now that is more like science. An exact science. There is no dash of this or dab of that. It must all be measured exactly. And followed exactly. And forget anything finicky. When I bake it's usually something straight forward.
So my joy in finding this recipe was immense. One bowl. Minimal ingrediants. But the results? Oh, so mouthwatering! And what it did to make my house smell wonderful is beyond words. Now this lovely little cake stands just fine on it's own, but with a nice dollop of sweetened whip cream it was pure fall comfort food heaven. Beck, you'da been proud of me.
APPLE PIE CAKE
~1/2 cup margarine or butter
~3/4 cup sugar
~1 cup flour
~1 tsp. each baking powder and cinnamon
~1/2 tsp. each of salt and ground cloves
~1/2 tsp. nutmeg or allspice
~1/4 - 1/2 tsp. vanilla
~2 cups of peeled, chopped apples
Preheat oven to 350*F
Melt butter in microwave in medium to large mixing bowl, or in medium pot on stove. Add sugar stirring with whisk. Add egg and whisk together until sugar is incorporated.
Add the rest of the ingrediants and stir to mix well.
Thoroughly grease with margarine or butter a 9 inch glass pie plate or 8 or 9 inch square baking dish. Spread apple mixture in baking dish and bake for 40 mins., checking at the 30 minute mark. If browned but not cooked yet, turn oven down to 335* for the last 10 mins. Check with toothpick or cake tester for doneness.
Fall. It's all about the comfort food.