Subject: Angie Cooper's Apple Cake
From: Unicorn (unicorn@indenial.com)
Date: Fri May 24 2002 - 09:16:07 EDT
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F O O D F U N N Y
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This one from reader "Rhi" might qualify as a true food funny:
Officers at a military installation were being lectured about a new
computer. The training officer said the computer was able to
withstand nuclear and chemical attacks. Suddenly, he saw that one of
the officers had a cup of coffee and yelled, "There will be no eating
or drinking in this room! You'll have to get rid of that coffee."
The officer said meekly, "Sure, but why?"
"Because a coffee spill could ruin the keyboard."
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T O D A Y ' S R E C I P E
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Hostess extraordinare Angie Cooper cooked not one, but two of these
cakes for the Sunday breakfast at her summer house on Lake Huron.
I'm glad she did because I ate more than my fair share if this moist,
light cake.
Angie Cooper's Apple Cake
1/2 cup (125 ml) butter
1 cup (250 ml) firmly packed brown sugar
1 egg
1 1/2 cups (375 ml) all-purpose flour
1/2 tsp (2 ml) baking powder
1/2 tsp (2 ml) baking soda
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) cinnamon
1/4 tsp (1 ml) freshly grated nutmeg
Pinch cloves
1/2 cup (125 ml) buttermilk
1 1/2 cups (375 ml) finely diced, peeled and
cored apples
Topping:
1/2 cup (125 ml) firmly packed brown sugar
1/2 cup (125 ml) chopped walnuts
1 tsp (5 ml) cinnamon
Cream butter and sugar together and beat until smooth. Beat in egg,
continuing to work the batter until it is very light and fluffy. Sift
together the flour, baking powder, baking soda, salt, cinnamon,
nutmeg, and cloves. Stir into batter alternately with buttermilk,
making three additions of dry ingredients, and two of buttermilk.
Quickly stir in apples. Note that the batter is quite stiff. Spoon
into a greased 9-inch (23 cm) square cake pan, smoothing the top.
Combine all the ingredients for the topping and sprinkle over the
batter. Bake in a preheated 350F (180C) oven for 40-45 minutes, or
until cake springs back lightly when touched in the middle and the
smell has attracted everyone to the kitchen. Best served warm, with a
dollop of whipped cream if you like. Serves 8 to 10.
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