; FROff-F'LLED
Chu^s of
stirred ‘.«tot
batter iust”
W
baking- ^dd
?
keeps the '
and is ®
sH
festive W]
Iv^I dassic Sp
CINNAM ON APPLE SPICE CAKE
PREP:
25
M
IN. BAKE:
40
M
IN. COOL:
10
M
IN.
OVEN:
350
°F
1 Vi cups butterm
ilk
Vn
cup canola oil
Vi
cup water
2
cups packed brown sugar
2
eggs
2
tsp. baking powder
1 Vi tsp. ground cinnamon
Vi
tsp. baking soda
Vi
tsp. salt
2
tsp. vanilla
2 Vi cups all-purpose flour
2
Gala apples, cored and cut in
Vi-inch chunks
i
recipe Fruit Topper,
right
1. Preheat oven to
350
°F. Line two
8
x
8
x
2
-inch
baking pans with parchment paper. Grease
and flour the pans; set aside.
2.
In mixing bowl whisk buttermilk, oil,
water, brown sugar, eggs, baking powder,
cinnamon, baking soda, salt, and vanilla until
combined. Whisk in flour; stir in apples.
Divide evenly between prepared pans.
3.
Bake
40
minutes or until toothpick
inserted near center comes out clean. Cool in
pans on wire rack
10
minutes. Invert cake
layers from pans onto racks; remove
parchment paper. Cool completely on racks.
4.
Prepare Fruit Topper. Place one cake
layer, flat side up, on serving platter. Spoon
on about two-thirds of topper. Top with
second cake layer and remaining mixture.
Serve immediately. SERVES
10
.
FRUIT TOPPER In skillet melt
2
tablespoons
unsalted butter over medium heat Add
4
small
apples or firm pears, cored and cut in slices and/
or wedges; add V4 cup granulated sugar. Cook,
stirring occasionally, just until fruit begins to
soften, about
8
minutes. Remove from heat.
EACH SERVING
532
cal,
20
gfat(
3
gsai.fai),
50
mg
chol,
319
mgsodium,
84
gcarbo,
3
gfiber, 6 gpro.
182 NOVEMBER 2009 BETTER HOMES AND GARDENS
