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Two Sisters Times Two, Serial #31 and One-Bowl Apple Cake

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So it’s the season of apples, at long last. They’re plentiful and delicious and healthy and not very expensive if you buy them in quantity at the roadside produce stands or the farmers’ markets.

But if you buy in quantity (say, a bushel), the question is–What do I do with all these apples? You could eat one for lunch every day, but it might take you about ten years to finish the whole box (and they might not be as tasty ten years from now). We like to turn large quantities of apples into homemade applesauce–just quarter and simmer till soft then run them through a food mill. Mmmm-mmmm good!

But how about apple desserts? The traditional apple pie is great, but a lot of work making and rolling out the bottom then the top crusts. An apple-crumb pie, with a cinnamon and brown sugar top crust, is a little simpler but still a lot of effort (and a lot to eat).

So this week we’re offering a small size, very easy One-bowl Apple Cake as a simple way to have a fresh apple dessert in a manageable quantity (three or four generous servings) made in a short amount of time. That way you can make a fresh apple dessert every night till that bushel of apples is gone!

Or maybe not. Do it for a week then turn the rest into applesauce. Applesauce freezes well and you’ll be glad for the yummy treat in the dead of winter or next spring.

apple cake

One-Bowl Apple Cake

1 egg

1/2 cup granulated sugar

1/2 heaping teaspoon ground cinnamon

2 Tablespoons vegetable oil

1/2 cup all-purpose flour

1/2 teaspoon baking soda

1 large apple, peeled and thinly sliced*

one-bowl apple cake

Preheat your oven to 350 degrees. Spray a 5×7 pan with cooking spray, and set aside.

In a large mixing bowl, whisk together the egg, sugar, cinnamon, and vegetable oil. Slowly mix in the flour and baking soda until combined, careful not to over mix the batter. Fold the apple slices into the mixture.

Pour the batter into the prepared pan. Bake for 40-45 minutes, or until golden brown and set. Remove the cake from the oven and allow to cool slightly. Serve warm with ice cream or whipped cream. Cover and store any leftovers in the refrigerator.

Makes 1 small cake.

*Gala, Fuji, Honey Crisp, or other similar varieties of apple work best.

one bowl apple cake

{Adapted from My Recipes}

Click below to listen to or read Serial #31 of “Two Sisters Times Two”.

Two Sisters Times Two, Serial #31, audio © Jeffrey Anderson

Two Sisters Times Two, Serial #31, text © Jeffrey Anderson


About Elaine

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