Apple Cake with Lemon Sauce |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 20 |
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I make this delicious apple cake with the apples we get from a local orchard. Growers here in Ohio produce a wide variety of apples, and they're all good! Ingredients:
cake: |
3 eggs |
1-3/4 cups sugar |
1 cup vegetable oil |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1 teaspoon salt |
2 cups sliced peeled tart apples |
1 cup pecans, chopped |
1 cup raisins |
lemon sauce: |
1 large lemon |
2 egg yolks |
1 cup sugar |
2 tablespoons plus 1-1/2 teaspoons cornstarch |
1/2 teaspoon salt |
1-1/2 cups water |
4 teaspoons butter |
Directions:
1. For cake, beat eggs; add sugar, oil and vanilla. In separate bowl, combine the flour, soda, cinnamon and salt. Add flour mixture to egg mixture all at once; blend and stir. Add apples, nuts and raisins to mixture; blend well. Pour batter into well-greased 11-in. x 7-in. baking pan (13-in. x 9-in. baking pan may be used); decrease baking time by 15-20 minutes. Bake at 375° for 55 minutes or until a toothpick inserted near the center comes out clean.
2. For sauce, grate peel from lemon; measure out 1-1/2 teaspoons rind. Squeeze lemon; measure 3 tablespoons juice. Set aside. Beat egg yolks lightly; set aside. In separate bowl, blend sugar, cornstarch and salt. Measure water into saucepan; gradually stir in sugar mixture. Cook, stirring, until mixture boils clear and thickens. Remove from heat. Beat small amount of hot mixture into egg yolks. Return yolk mixture to saucepan; cook and stir about 2 minutes. Remove from heat; add lemon peel, juice and butter. Pour sauce over cake. Yield: 20-24 servings.
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