| Yield | |
|---|---|
| Prep time | 1 1⁄2 hours |
| Recipes | Desserts Localvore |
A classic Vermont recipe from the “Real, Old-Time Yankee Maple Cooking” booklet, since out of print. Use a tart heirloom or McIntosh apple in this recipe.
| 3⁄4 | Cup | maple syrup |
| 4 | apple (medium sized, cored, peeled, and sliced) | |
| 2 1⁄2 | Cup | flour (sifted) |
| 1 1⁄2 | Teaspoon | baking soda |
| 1⁄2 | Teaspoon | salt |
| 1 | Teaspoon | cinnamon |
| 1⁄4 | Teaspoon | nutmeg |
| 1⁄4 | Teaspoon | clove |
| 1⁄4 | Teaspoon | allspice |
| 1⁄2 | Cup | water |
| 1⁄3 | Cup | butter (melted) |
| 1 | egg (beaten) |
Cook the apple slices in the maple syrup over low heat until the apples are tender; cool.
Sift flour with salt, soda, and spices. Combine water and the melted butter. Stir in the sifted ingredients and add the apple mixture. Mix well, then add the beaten egg. Stir lightly to blend, pour into greased and floured 9x11 pan.
Bake in 375°F oven for about 30 minutes, or until cake tests done.
Serve warm with any desired pudding sauce, ice cream, or freshly whipped cream.