 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 9 |
|
The brandy may be omitted if desired, but it just tastes so much better when it is added to the batter, also I like to throw in a few raisins for extra flavor, but not too many, as the cake will take longer to bake, and there is a possibility of the cake batter running over the sides of the pan. Ingredients:
1 cup packed dark brown sugar |
1/3 cup cream cheese, softened (low-fat is okay) |
1/4 cup oil |
1 teaspoon vanilla |
2 large eggs |
1 1/2 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon cinnamon |
1/2 teaspoon salt |
1/2 teaspoon clove |
1/2 teaspoon nutmeg |
1 cup buttermilk (low-fat is okay) |
1 cup chopped apple |
2 tablespoons brandy (optional) |
Directions:
1. Set oven to 350 degrees.
2. Grease an 8-inch square baking pan.
3. In a large bowl, mix together brown sugar, cream cheese, oil and vanilla; beat with an electric mixer at medium speed until well blended (about 3 minutes).
4. Add in the eggs, beat well.
5. Sift the flour with all dry ingredients (up to and including nutmeg) stir with a whisk to combine well.
6. Add the flour mixture and the buttermilk alternately to the sugar mixture, beginning and ending with the flour mixture; beat well after each addition.
7. Stir in the apples and brandy (if using).
8. Spoon the mixture into a prepared baking dish.
9. Bake for 30 minutes, or until the cake tests done.
10. Cool completely on a wire rack.
11. Sprinkle with powdered sugar if desired before serving.
|
|