| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Seafood, Eggs |
Canadian |
Desserts, Vegetables, Cucina fres, Seafood |
10 |
Servings |
INGREDIENTS
| 2 |
|
Apples |
| 2/3 |
c |
Packed brown sugar |
| 1/4 |
c |
Butter softened |
| 1 |
|
Egg |
| 1/4 |
c |
Low fat plain yogurt |
| 1 |
ts |
Vanilla |
| 1 2/3 |
c |
Sifted cake & pastry flour |
| 1 1/2 |
ts |
Ginger |
| 1 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
|
|
Pinch of salt |
| 2/3 |
c |
Basic applesauce |
|
|
TOPPING: – |
| 3 |
tb |
Packed brown sugar |
| 2 |
ts |
Water |
| 1/2 |
ts |
Cinnamon |
INSTRUCTIONS
Peel, core and thinly slice apples, set aside. In bowl, beat sugar with
butter until crumbly. Beat in egg. Beat in yogurt and vanilla. Combine
flour, ginger, baking powder, baking soda and salt; fold into butter
mixture alternately with applesauce, making 3 additions of dry and 2 of
wet. Spoon into lightly greased 9 inch springform pan. Arrange apples in
overlapping concentric circles on top. Topping: Combine sugar, water
and cinnamon; brush over apples. Bake in 350F oven for 40 minutes or
until cake tester inserted in centrecomes out clean. Let cool in pan on
rack for 5 minutes. Remove side of pan; let cool completely. Makes 10
servings. Source: Canadian Living Magazine October 96 Issue. Typed in
MMF by Cindy Hartlin Aug. 27, 1996.
Posted to MC-Recipe Digest V1 #235
Date: Sat, 5 Oct 1996 20:42:16 -0400
From: kmeade@ids2.idsonline.com (The Meades)
A Message from our Provider:
“Forbidden fruits create many jams”