APPLE DUMP CAKE OR EASY COBBLER
1/2 cup butter 1 1/2 cups sugar 1 cup flour 3/4 cup milk 1/4 tsp. ground ginger pinch of nutmeg or mace (optional) 1/4 tsp. salt 1 1/2 tsp. baking powder 1 (20 oz) canned apples, plus liquid Top: 1/2 cup sugar for sprinkling 1/2 tsp. ground cinnamon for sprinkling Preheat oven to 350°F. Melt butter in pan. Combine remaining ingredients (except fruit) and beat together just until smooth. (Some lumps can remain.) Pour batter into pan without stirring. Add can of fruit with juice over the batter (don't stir in). Combine 1/2 cup sugar with 1/2 teaspoon cinnamon and sprinkle over top; do not stir. Bake in preheated oven for 30-45 minutes or until golden and center is set. Note: Fresh apples may be used instead of canned when available. Simmer 3-4 large peeled, cored and sliced/chopped apples in 2 cups water or apple juice with 3/4-1 cup sugar. Simmer until tender and cool. Strain out the apples. Measure 1 cup of the cooking liquid for recipe and add to the apples. You should have about 2 1/4 cups apples plus liquid for the recipe. For extra flavor, you can add a few drops of vanilla (or a vanilla bean), a cinnamon stick, a square of fresh ginger, rum, or amaretto to the cooking liquid. Allow to cool before using. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
