Simple Frugal Apple Caramel Cake

IMG_20130922_165253_617

Simple Apple Cake. You just can’t get better then this for a fast simple dessert that will make you smile!

This cake is one of my oldest cake recipes I have. This is super simple, frugal and can be made into a healthy cake. I honestly don’t know where the recipe comes from, I found it in a recipe box from a yard sale 20 years ago. It’s been a sturdy recipe!

The thing I love is the ingredients are simple, it makes a small cake and you can have it in the oven within ten minutes. I often bake it while we are having dinner, so its still warm when it comes out!

First, chop your apples. I usually cut the “cheeks” off, then dice up. I have done this when the apples were chopped fine and when chopped larger. It really is personal preference. I have also made this with pears. Any harder fruit would work I am sure.

     IMG_20130922_160530_695

You need two cups of apples, this is often just 2-3 apples, depending on what size and variety they are.

IMG_20130922_161001_075

In a mixing bowl, cream your butter until fluffy. Add the egg and mix well. In separate bowl mix your flour, baking soda, nutmeg and cinnamon. Combine your creamed butter and flour mixture. Mix well but don’t beat this hard. Then hand stir in your apples. You could also add another half a cup of dried fruit. Cranberries are especially nice! So is lemon zest! You could add a 1/2 cup of nuts if you wish. This is a very forgiving recipe!

Pour this all into an 8 inch square baking dish (or a round one, or a rectangle or whatever you have!

IMG_20130922_163625_525

This will rise up and be quite moist. It bakes for approximately 35 minutes at 350 degrees. It should spring back when you press down in middle (notice the thumb print? Don’t ask a ten year old boy to test it. . . )

For the caramel sauce, its rather simple.

combine your brown sugar and cornstarch together in a small saucepan. When well combined, stir in your heavy cream, butter, and salt. Simmer on low, stirring until thick. Usually this is done within 5-6 minutes.

Cut your cake, then pour the caramel sauce right over the top. If you really want to indulge, have some ice cream too! Delicious!

IMG_20130922_165253_617

Recipe:

*** Note that this is a forgiving recipe. If you want to use whole wheat, then you can (we do) it will be denser but if you eat this way you already know the texture! You can use white sugar, brown sugar, sucanat, honey (though you may want to throw in another tablespoon or two of flour to even the texture out.

*** Note that you can add other fruits, dry fruits, nuts etc. to this. I have made all sorts of combinations with this over the years. It is very basic recipe so adapt to your own like!

 

1/2 cup butter

3/4 cup sugar/brown sugar/honey/sucanat/turbadino/whatever sweetener you like!

1 egg

1 cup flour (we use whole wheat, use what you wish)

1/2 tsp baking soda

1/2 tsp nutmeg

1 tsp cinnamon

2 cups chopped peeled apples (whatever variety you have… or pears, firm peaches, bananas?)

*nuts, dry cranberries, coconut, raisins etc. if you choose

Sauce

1/2 cup brown sugar

2 tbsp. cornstarch (please buy GMO free if at all possible!)

1/4 cup cream (half and half, heavy cream or even evaporated milk if it is what you have)

1/4 cup butter

1/4 tsp salt

 

For Cake:

Cream butter and sugar. Beat in egg. In separate bowl combine flour, baking soda, nutmeg and cinnamon. Add to your creamed mixture. Stir in apples and any other ingredients you may use. Pour into 8 inch baking dish. Bake at 350 for 30 minutes.

For Sauce:

Combine sugar and cornstarch. Mix well. Add other ingredients and bring to a simmer, stirring constantly until thickened. Pour over cake and enjoy!

 

Advertisements

WHY do you make all that JELLY???

index

There is a problem with home preserving. It is an insidious disease that takes over your life and before you know it you have 99 bottles of jelly and you realize that you can’t ever possibly eat that much toast.

What do you do?

Well, here is the glory of jelly and the reason I think its absolutely one of the most frugal ways to stretch your budget. First, jelly is made from in season and easy on the budget fruits. Strawberries in June, blueberries in July, Blackberries in August, add in the citrus marmalades in the winter, apple jellys in autumn. Did we even touch on the savory jellies like jalapeno and garlic jellies?

Here are ten frugal and delicious ways to use your jelly you may not have thought about.

1) When your jelly doesn’t set, it becomes syrup. We all know this right? However you can use any jelly to make a fruit syrup for pancakes or waffles! Strawberry jelly warmed in a pan is delightful over pancakes and waffles! Marmalades can be amazing on blueberry pancakes! If it is too thick, then add a few tablespoons of water to thin, if too thin, then simmer in saucepan until thick! End of the month and the budget is tight? Pancakes with peach jelly over the top is a delight for kids! Or… French toast with Cherry preserves!

 

IMG_20130727_081744

 

2) Layer your cakes with a jar of jam! Put cherry preserves between dark chocolate, Raspberry between layers of a lemon cake or apple butter between layers of a spice cake.

3) Apricot, grape, apple and berry jellies can be turned into a great basting sauce for pork loin, chicken or even fish. Mix your jam with barbecue sauce and pour over a loin, then roast into a crockpot on low for several hours. Mix with barbecue sauce and pour over meatballs then simmer in a crockpot. It provides a sweet and savory sauce!

4) Make a batch of whole wheat muffins, but place a teaspoon of jam into each muffin before baking. Fill your muffin cup halfway, place a spoonful of jelly on the batter, cover with another spoonful of batter then bake as normal. Make sure you let these cool before you remove from the pan!

5) Bake a sheet cake but turn it into a “spoon cake”. When you remove from the oven poke holes in your cake with the end of a wooden spoon handle. Heat your jelly until thin and pour over the cake as a glaze! This will soak in and provide you with a rich and moist cake! You may be surprised how many combinations you can come up with! Spice cake with pineapple preserves, white cake with strawberry jelly, chocolate cake with lemon marmalade!

 

IMG_20131004_224533

 

6) Mix your jelly into plain yogurt for a healthier and sweet flavoring! Add a drizzle of honey or some granola and fresh fruit to make this into a full meal!

7) Mix raspberry, blueberry or lemon preserves with vinegar and olive oil for a sweet salad dressing. This is delicious over fruit or spinach salad! I find that equal combinations of jelly/vinegar/oil is good, but you can experiment with what works for you!

8) Make sugar cookies that are small, then use your jam to “cement” them together! These make beautiful gifts during the holidays to give out. Who else is giving unique cookies with lime blueberry filling??

9) Use as a sauce for ice cream Sunday’s or banana splits! Turn that 2.00 carton of vanilla ice cream into something special when your scoop has raspberry sauce poured over the top!

10) Mix into your hot cereal! Your oatmeal or ten grain mix will get an extra wow with lemon marmalade or apricot tucked into it! Add dried fruit for a nutrition boost!

11) Look! A Bonus! Make your cinnamon rolls like you would regularly but spread marmalade inside instead of cinnamon, apple butter would be divine, maybe even a berry jam! Flavor your glaze to match your rolls! Delicious!

If you have tried all of those and your still drowning in jelly, remember that these make great gifts! if your crafty sew small bags and tuck a jar inside, lace with a ribbon and add the above list! Or add a bag of organic pancake mix! Your friends and family will love having something that you are less then excited over when you realize 25 jars of strawberry jelly just may have been a wee bit much!

What ideas do YOU have for jelly and jam?