I’m sitting here very early in the morning, hoping that none of the animals realize that I’m awake. The only light is that of the monitor, and dawn is more than an hour away. As the days shorten, these dark early mornings are a wonderful gift, giving me time to myself before the routine of the day gets started.
The shortening of days compresses the outdoor hours, and the time to get the outdoor jobs done. All the animals are now brought in and fed well before we sit down to dinner, so we’ve tweaked our end of day routine to fit. This adjustment of our lives, each and every year, allows us the time to enjoy the coziness of being home, and the longer times of being together.
This is one of the coziest desserts I know. Lots of apples, held together with a cinnamon laced batter, and topped with a deep caramel glaze, it is perfect to enjoy by the fire as your day wraps up, or tucked into lunches as a sweet treat on late fall school days.
9” x 9” pan – 9 pieces
½ c sugar
½ c brown sugar
½ c canola oil (or other light vegetable oil)
1 t vanilla
1½ c flour
½ t salt
½ t baking soda
1 t cinnamon
¼ c brown sugar
2 T milk or light cream
¼ c butter (2 oz./55 gr/4 T)
Preheat the oven to 350°
In a large bowl, whisk together the sugars and eggs.
Add the flour to the bowl.
Lightly grease a 9” x 9” pan.
Spoon the apple filled batter into the pan, leveling it once it’s all in. This is a very lumpy batter, so don’t worry if it isn’t absolutely level.
Bake for 45 minutes.
About 5 minutes before the cake is ready, gently heat the topping until it is all melted, stirring as needed.
When done, remove the cake from the oven.
Pour the topping over the cake; using a spatula to be sure it is all glazed.
The cake keeps well, just cover and refrigerate.
Serve with a dollop of whipped cream or ice cream if desired.