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Thursday, November 9, 2017

Thursday Recipe - Quick Apple Pie Cake and GF version

This is so easy and so fast to throw together. It's tasty, which is also good because it doesn't really keep as leftovers. It's best eaten warm, right from the oven, with a large scoop of ice cream or whipped topping.

I found the recipe in an old 1966 cookbook - Mary Meade's Modern Homemaker Cookbook. Great recipes in that thing.

Quick Apple Pie Cake

2/3 c. sugar, brown or white, your choice
1/3 c. flour, whole or white, your choice
1 t. baking powder
1 egg
1 t. vanilla
1 1/2 c. apples, cored and diced, don't worry about peeling them
cinnamon sugar if desired (3 T. sugar mixed with 1/2 t. cinnamon)

 Heat oven to 350°. Grease an 8" pie pan, set aside.

Stir sugar, flour, and baking powder together. Add egg and vanilla. Stir just until moistened. Add apple. Stir just until mixed in.

Spread in pie pan. Sprinkle with cinnamon sugar. Bake for 20-30 minutes, until lightly browned. Serve immediately with plenty of ice cream or whipped topping.

GF Apple Pie Cake

1/2 c. Gluten-free Bisquick
1/2 c. sugar
1/2 c. coconut milk (or almond or rice or any other kind of milk or milk substitute)
1 egg
1 t. vanilla
1 large apple, cored and chopped - about 1 1/2 c.

Mix bisquick and sugar. Add milk, egg, and vanilla. Stir until moistened. Stir in apple bits. Spread in greased 8" pie pan. Bake at 350° for 30 minutes.

Serve hot.

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