Apples With Cake Topping
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup melted butter
- 4cups sliced peeled tart apples
- 1cup light brown sugar
- ½cup honey
- 2tablespoons fresh lemon juice
- 2tablespoons dark rum
- ½cup raisins
- ½cup all-purpose flour
- ½cup whole wheat flour
- 1teaspoon baking powder
- ½teaspoon salt
- 3eggs
- 1cup sugar
Nutritional analysis per serving (8 servings)
426 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 87 grams carbohydrates; 3 grams dietary fiber; 71 grams sugars; 5 grams protein; 224 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Butter a six-cup cakepan or casserole dish with a little of the melted butter.
- Step 2
Mix apples, brown sugar, honey, lemon juice, rum and raisins together and spread in a pan.
- Step 3
Sift flours, baking powder and salt and set aside.
- Step 4
Beat eggs until thick. Gradually beat in all but one tablespoon of the sugar. Stir in the dry ingredients, mixing only until they are combined. Spread batter over apples in the baking dish.
- Step 5
Drizzle the remaining melted butter over the batter and sprinkle with reserved tablespoon of sugar.
- Step 6
Bake about 45 minutes, until puffed and browned. As they cook, the apples may sputter a bit so it is a good idea to place sheet of aluminum foil in the bottom of the oven to catch the drippings. And, as with almost any apple dessert, some ice cream or whipped cream is delicious on the side.
Private Notes
Comments
Made this today. Used 1kg granny Smith's (gross weight). Didn't have ww flour so used almond meal. Cut back sugar as suggested, more lemon but still found it a bit sweet. Also needs some spice like mixed spice or nutmeg and ginger. Still , good dessert and pretty simple to make.
As written, this is much too sweet for us. When we make it again, we will reduce the amount of honey to probably 2T (like the flavor), and either eliminate the brown sugar altogether, or use 2T of it as well. We might also bump up the rum... The cake is very nice. We did ours in a 2.5L round casserole (taller, more like a souffle dish, as we like thicker cake), so needed to double the baking time.
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