This has to be one of my favorite food seasons. The chance for me to turn my oven back on, (without the chance of overheating my house), and turn to food that gives me a true since of comfort. Apples are plentiful this time of year and living in Penrose, CO we have A LOT of apple farm down here so I have found myself trying to find ways to make my apple supply last even longer than the season does. My kids love applesauce and apple butter, so I have been turned in to the apple queen of my house. This week, in an effort to use some of my apple butter, I made and Apple Butter Cake.
Apple Butter Cake
Serves 8
1 ½ c all-purpose flour
½ c sugar
2 teaspoons baking powder
½ teaspoon salt
¼ c fat free milk
¾ c apple butter (homemade or store bought)
½ egg beaters or 2 whole eggs
Cooking Spray
Preheat oven to 350F. Combine the milk, egg beaters (or eggs), and apple butter. In a separate bowl combine the flour sugar baking powder and salt. Add the wet ingredients to the dry ingredients and stir until just combined. In a 9-in round cake pan coated with cooking spray, pour in batter. Bake in a 350F for 35 minutes or until a toothpick comes out clean. Remove and let cool on a wire rack for 10 minutes until flipping out and cool completely on wire rack. I like to serve mine with caramel sauce or a maple glaze (equal parts pure maple syrup and powered syrup).
My Apple Butter
4 ½ lb. tart apples, peeled, cored, and cubed
3 cups apple juice
2 cups sugar
2 teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon pumpkin pie spice
Combine all ingredients in to a slow cooker and cook on high 4-6 hours. Using a hand blend, standard blender or food processor, puree apples until desired consistency. Make 8 half- pint jars store in the fridge.
