French Apple Cake

1 ½ pounds Granny Smith or baking apples

1 T. Brandy    

1 tsp. lemon juice

1 cup plus 2 T. flour  

1 cup plus 1 T. sugar

2 tsp. baking powder  

½ tsp. salt

1 large egg plus 2 egg yolks    

1 cup vegetable oil

1 cup whole milk    

1 T. vanilla extract

Confectioner’s sugar (and cinnamon if desired) 

Directions:  Preheat oven to 325 degrees.  Spray 9” cake pan or deep pie dish with 

Pam.  Place pan on baking sheet or over aluminum foil to avoid oven spill.

Core and peel apples; cut into 8-12 wedges.  Place apple slices into microwave-safe 

pie plate, cover, and microwave until apples are pliable and slightly translucent, 

about 3 minutes.  Toss apple slices with Brandy and lemon juice and let cool for 15 

minutes.

Whisk 1 cup flour, 1 cup sugar, baking powder, and salt together in bowl.  In a 

second bowl, whisk egg, oil, milk and vanilla together until smooth.  Add dry 

ingredients to wet ingredients and whisk until just combined.  Transfer 1 cup batter 

to separate bowl and set aside.

Add egg yolks to primary batter and whisk to combine.  Using spatula, gently fold in 

cooked apples.  Transfer batter to prepared pan.  Using offset spatula, spread batter 

evenly to pan edges, gently pressing on apples to create even, compact layer, and 

smooth surface.

Whisk remaining 2 T. flour into reserved batter.  Pour over batter in pan and spread 

batter evenly to pan edges and smooth surface.  Sprinkle remaining 1 T. sugar evenly 

over cake.

Bake until center of cake is set, toothpick inserted in center comes out clean, and top 

is golden brown – about 75-80 minutes.  Transfer pan to wire rack; let cool for 5 

minutes.  Run paring knife around sides of pan and let cool completely, 2 to 3 hours.  

Dust lightly with confectioner’s sugar, cut into wedges, and serve.

Comment:  May wish to lightly dust the top of the cake with cinnamon prior to baking.

Pumpkin Cake Roll

Cake:

3 eggs

2/3 cup pumpkin

1 cup sugar

1 tsp. salt

1 tsp. baking soda

½ tsp. cinnamon

¾ cup flour

Filling:

1 cup powdered sugar One 3 oz. cream cheese

4 T. butter 1 tsp. vanilla

Directions:  Separate egg yolks from whites.  Beat egg whites until soft peaks form,

gradually add 2/3 cup sugar. In a separate bowl, beat egg yolks with remaining sugar.   

Gently mix egg white and egg yolk mixtures together.  Add pumpkin.  Sift together 

dry ingredients.  Add dry ingredients to mixture.

Spread into well-greased and floured 10” x 15” pan.  Bake 15 minutes at 350 

degrees.  Cool five minutes and then loosen edges with knife. Turn out to powdered 

sugar-covered towel.  Roll towel and cake together for a few minutes.  Unroll the 

towel.  When cool, spread filling over the cake.  Re-roll and freeze.

Filling:  Beat together powdered sugar, softened cream cheese, softened butter, 

vanilla.

Comment:  Great recipe obtained when Nancy pursued the caterer at Grandma 

Bendele’s 90th birthday party. You go girl!

Hot Fudge Pudding & Cake

1 cup flour     ½ cup whole milk

2/3 cup sugar     2 T. melted butter

2 tsp. baking powder     1 tsp. vanilla

1 tsp. cinnamon     1 cup packed brown sugar

½ tsp. salt     ½ cup unsweetened cocoa

1 ½ cups boiling water

Directions:  In a medium bowl, combine flour, sugar, baking powder, salt, 

cinnamon, and ¼ cup cocoa.   Whisk in milk, melted butter, and vanilla just until 

smooth.  Spread batter into greased 8” x 8” baking dish.

In a small bowl, mix brown sugar, and ¼ cup cocoa; sprinkle evenly over batter.  

Carefully pour 1 ½ cups boiling water over mixture in baking dish; do not stir.  

Bake at 350 degrees for 30 minutes.  Batter will separate into cake and pudding 

layers.  Cool in pan on rack 10 minutes.  Serve warm in dessert bowls with ice 

cream. 

Comment:

Dear Abby’s Chocolate Cake

½ cup margarine    3 oz. unsweetened chocolate

1 cup water    2 cups sugar

2 cups flour    2 tsp. vanilla

1 ¼ tsp. baking soda    1 cup sour cream

2 eggs    1 tsp. salt

Directions:  Grease and flour 8” cake pans.  Combine chocolate, margarine, water in 

double boiler and melt. Cool.  Sift flour, soda, salt into bowl and set aside.  

Beat eggs with sour cream until blended, beat in sugar, vanilla.  Stir in cooled 

chocolate mixture. Beat in flour mixture, half at a time, until smooth.  Pour evenly 

into pans.  Bake at 350 degrees for 40 minutes.  Check with toothpick.

Comment:  The go-to chocolate cake.