Thanks to Carol for introducing me to this dish! Ryan and I have an ongoing debate over whether this is a breakfast or dessert. I argue that most items with fruit in it can be eaten for breakfast or desert (and any other hour between). This includes but is not limited to apple pie, peach cobbler and carrot cake (yes the last is a veggie but it still counts).
Adapted from the Franklin TN Junior League Cookbook
Serves 6
Pre-heat oven to 325
Filling:
3 cups chopped, peeled green apples
1 12oz package fresh cranberries
2 tbsp flour
1 cup sugar
1/2 tsp cinnamon
Toss apples and cranberries with flour, sugar and cinnamon and pour into greased 9x13 baking dish.
Topping:
1/2 cup dark brown sugar, packed
1/2 cup all purpose flour
1/4 tsp cinnamon
1/2 cup butter
3/4 cup walnuts, chopped
Mix brown sugar, flour, cinnamon in a bowl. Cut in butter and mix with fingers until crumbly. Add walnuts and mix. Spoon over apple mixture and bake 30-40 minutes until apples are tender and top is golden brown.
Showing posts with label apple. Show all posts
Showing posts with label apple. Show all posts
Thursday, November 18
Tuesday, March 2
Apple Breakfast Cake
This is warm and delicious (ie, perfect for the unending deluge of snow we have had in NYC lately) and easy to put together.
Cake
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1 tsp salt
1/2 teaspoon cinnamon
1/4 tsp allspice
2 large eggs
1/2 cup sugar
1/2 cup soft butter
1/3 cup milk
1/3 cup fruit juice (I used pineapple, but you can use any type, or just an additional 1/3 cup milk)
1 teaspoon vanilla extract
3 large apples, peeled and sliced thin
Oatmeal Crumble
1/2 cup melted butter
1/2 cup oats
1/4 cup brown sugar
1 tsp cinnamon
Preheat oven to 350 degrees. In a large bowl, sift together flour, salt and baking powder. In another bowl cream together butter and sugar. Add eggs one at a time and beat until thoroughly incorporated. Add vanilla, fruit juice, cinnamon and allspice and mix.
Mix together wet ingredients into flour mixture. Then add the milk a little at a time to bring it to batter consistency. Fold in sliced apples. Pour batter into a greased and floured 9inch cake pan.
For the oatmeal topping, mix melted butter, oats, brown sugar and cinnamon in a bowl til combined. Crumble oatmeal mixture over the top of the cake batter. Bake for 40 minutes or until a toothpick comes out clean and the top is golden brown.
Cake
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1 tsp salt
1/2 teaspoon cinnamon
1/4 tsp allspice
2 large eggs
1/2 cup sugar
1/2 cup soft butter
1/3 cup milk
1/3 cup fruit juice (I used pineapple, but you can use any type, or just an additional 1/3 cup milk)
1 teaspoon vanilla extract
3 large apples, peeled and sliced thin
Oatmeal Crumble
1/2 cup melted butter
1/2 cup oats
1/4 cup brown sugar
1 tsp cinnamon
Preheat oven to 350 degrees. In a large bowl, sift together flour, salt and baking powder. In another bowl cream together butter and sugar. Add eggs one at a time and beat until thoroughly incorporated. Add vanilla, fruit juice, cinnamon and allspice and mix.
Mix together wet ingredients into flour mixture. Then add the milk a little at a time to bring it to batter consistency. Fold in sliced apples. Pour batter into a greased and floured 9inch cake pan.
For the oatmeal topping, mix melted butter, oats, brown sugar and cinnamon in a bowl til combined. Crumble oatmeal mixture over the top of the cake batter. Bake for 40 minutes or until a toothpick comes out clean and the top is golden brown.
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