In preparation for the “cool front” Dallas is supposed to get this weekend, I did a little baking last night. Yesterday during my break-room newspaper break (a.k.a. the non-smoker’s smoke break), I happened upon a recipe in the Dallas Morning News. There are actually all sorts of good recipes in your local newspapers that I feel get overlooked by my generation.
Rarely do I turn to the newspaper when recipe hunting. 95% of the time I turn to my favorite blogs or cooking websites. After making this discovery yesterday though, I am going to make sure to check back more often.
I had the urge to bake last night and an apple tea cake seemed to fit the bill.
This cake offers the perfect hint of Autumn, but isn’t too heavy to eat during the warm summery days we are still experiencing. I guess I just wasn’t quite ready to break out the pastry dough and sweet potato yet. Give me a few more weeks for that.
You can opt to serve the cake un-iced, which is definitely nice.
But why not go all-out and add the apple glaze? It really is quite divine. Plus it is really fun to drizzle the glaze all over the cake, readily available fruit, your fingers… you get the idea.
This is another one of those things I’ve made that I’m not necessarily sure whether it fits in the breakfast or dessert category. Why not eat it for both?
I cut back quite a bit on the sugar in the original recipe, and completely subbed out the oil for applesauce, so it can’t be all that bad for you. Right? Just ignore all the sugar in the glaze. It’s a topping so it doesn’t count. At least that is what I told myself while I was repeatedly taste testing it for quality.
Please let me continue on in my naive little bubble.
- ¾ cup unsweetened applesauce
- 2 eggs
- ¼ cup sugar
- ½ cup light brown sugar
- 2 cups flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 3 granny smith apples, peeled and chopped
- 1½ cups powdered sugar
- 2 tbsp pressed apple juice
- 1 tbsp half & half
- Preheat oven to 375 degrees.
- In a large bowl whisk together applesauce, eggs, and sugars.
- Once combined add in flour, salt, baking soda, cinnamon, and vanilla. Fold ingredients together.
- Stir in granny smith apple pieces.
- Pour batter into a greased 8x8 pyrex dish. Bake for 30 to 35 minutes, until center is completely cooked
- To make the glaze, whisk together powdered sugar, apple juice, and half & half. Pour glaze over cake and serve.