Here’s a fruity dessert

I tell myself this isn’t that bad, even if it is cake, because I’m getting some fruit along with it.  Isn’t applesauce good for everyone?

This is easy to make and oh-so-delicious.  Enjoy.

Amish Applesauce Cake

Ingredients:

1 cup sugar

½ cup vegetable shortening

2 eggs

2 cups of all-purpose flour

1 t. cinnamon

1 t. baking soda

½ t. salt

1 ½ cups applesauce

1 t. vanilla

½ cup of chopped walnuts

Directions:

Preheat oven to 350°F.  Coat a 9 X 13 inch baking pan with shortening or cooking spray

In a large bowl, cream sugar and shortening with electric mixer on low speed.  Beat in the eggs, one at a time.  Add flour, cinnamon, baking soda and salt.  Beat until well mixed.  Add applesauce and vanilla.  Mix well and then stir in the walnuts.  Pour batter into the prepared baking dish.

Bake 30-35 minutes, or until wooden toothpick inserted in center comes out clean.  Let cool.

For a fancier treat, drizzle with glaze that’s made by mixing ½ cup of confectioners sugar with 1-2 teaspoons of water.  I add 2-3 drops of vanilla to this also.  After you remove the cake, let cool for about 30 minutes before icing.  It should be warm, but not hot.

Cast Iron Cake

Everyone should have at least one cast iron frying pan in their cupboard.  Cast iron has so many uses and isn’t just for frying chicken.  I’m not sure exactly who used the first cast iron skillet, but I think it’s associated with the south and southern cooking.

You can use this type of skillet for defrosting meat and other things.  A cat iron pan becomes smooth (seasoned) from lots of use and then things never stick.  You can place it in the oven and not have to worry about burning or melting the handles.  It’s virtually indestructible and is one of those things that get better with age.

Besides main dishes, you can bake cornbread or cakes.  Here’s an easy cake recipe.

Blueberry Muffin Skillet Cake

Ingredients:

8 T. unsalted butter

1/3 cup of milk

1 large egg, plus 1 large egg yolk

1 t. vanilla

Zest of I lemon, divided

1 ½ cups all-purpose flour

3/4 cup of sugar

1 ½ t. baking powder

3/4 t. salt

2 cups of fresh blueberries

For the topping:

3 T. cold unsalted butter, cut into pieces

½ cup of all-purpose flour

¼ cup of sugar

Preparation:

Preheat the oven to 350°F

Place the butter in a 9 or 10-inch cast iron skillet and heat over medium until the butter lightly browns.  Remove the skillet from the heat and pour the batter into a dish to cool.

In a large measuring cup, whisk together the milk, egg, yolk, and vanilla until combined.  Set aside.

In a mixing bowl, whisk half of the lemon zest with the flour, sugar, baking powder and salt.  Add the milk mixture and browned butter.  Gently stir together until just combined.  Don’t over mix; a few streaks of flour are okay.  Fold in the blueberries and scrape the mixture into the cast iron skillet you used to brown the butter.

Make the topping:

Use your fingers to combine the butter, flour, remaining lemon zest and sugar until crumbly.  Sprinkle over the top of the batter.  Bake in the center of the oven for 30-35 minutes or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.  Cool on a rack for about 15 minutes before slicing and serving.  May be stored at room temperature up to two days in an airtight container

Approx time: 45 minutes

Yield: One 9-inch cake