Apple Pie Cake good as snack, warm dessert

We teased readers last week with a photo of Apple Pie Cake on the cover of the Food section, but didn’t deliver the recipe inside.

The recipe was inadvertently left out of the McClatchy wire service story. We tracked it down from the newspaper where the story was first published.

Here it is:

Apple Pie Cake

It’s a snack or breakfast cake baked in a pie plate. Serve with rum sauce (recipe below) for a fall dessert.

1 cup sugar

1/2 cup butter

1 egg

1 cup flour

1/4 teaspoon salt

1 teaspoon soda

1 teaspoon nutmeg

1 teaspoon cinnamon

2 1/2 cups finely chopped apples, cored but unpeeled

1/2 cup chopped nuts (pecans, walnuts or almonds)

2 tablespoons hot water

Preheat oven to 325 degrees Fahrenheit.

In large bowl, cream together sugar and butter. Beat in egg. Sift together dry ingredients and add to batter.

Add apples and nuts, then stir in hot water.

Grease a 9-inch pie plate. Pour batter into prepared pie plate. Bake in center of oven for 45 minutes at 325 degrees or until a toothpick inserted near middle comes out clean.

Serve warm with whipped cream or rum sauce.

To make the rum sauce: In saucepan, combine 1/2 cup brown sugar and 1/2 cup whipping cream. Bring to boil. Add 1/4 cup rum and stir until blended. Serve immediately over warm cake.

Yield: 8 servings

Approximate nutrition per serving: 336 calories, 17 grams fat (8 grams saturated), 4 grams protein, 44 grams carbohydrate, 54 milligrams cholesterol, 2 grams dietary fiber, 242 milligrams sodium.