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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 3 |
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Although I haven't made this cake yet, I came across it when I was looking for recipes using fresh sage. This is a great way to use both garden sage and apples for a simple cake with a hint of sage. For the more adventureous add more sage. This recipe has been adjusted for high altitude areas (adjusted for 5000 feet) so be very careful and adjust ingredients, cooking temp and cooking time if cooking at sea level. Original recipe printed in local newspaper. Ingredients:
2 cups flour |
3/4 teaspoon baking powder |
3/4 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon cinnamon |
12 tablespoons butter or 12 tablespoons margarine |
3/4 cup brown sugar, plus |
2 tablespoons brown sugar |
2 eggs |
2 teaspoons water |
1 tablespoon minced fresh sage |
1 cup sage honey applesauce (see sage honey applesauce) or 1 cup use your favorite applesauce |
1 tablespoon lemon juice |
1 tablespoon lemon juice |
2 apples, peeled and cored |
1 cup sugar |
Directions:
1. Grease bundt pan with 2 tablespoons butter (or margarine).
2. Preheat oven to 350-degrees F.
3. Sift together first 5 ingredients (flour- cinnamon).
4. In a seperate bowl cream 10 tablespoons butter (or margarine) and sugar until light.
5. Beat in eggs, water and sage.
6. Stir in applesauce.
7. Stir in dry ingredients slowly.
8. Peel and slice apple.
9. Sprinkle apples with lemon juice.
10. Place layers of apple slices on bottom and sides of prepared pan.
11. Pour in batter carefully, trying not to disturb apple slices.
12. Bake for 30-40 minutes or until toothpick comes out clean.
13. Cool 1 hour before turning onto plate for serving.
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