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In the 1980-90s my husband I traveled quite a bit between our home in Blue Jay on the Ohio/Indiana border and Kentucky, Tennessee, Missouri and Florida.  We always stopped in local shops or visitor’s centers to find souvenirs for the folks at home and I looked for regional cookbooks for myself.  I found the Bear Wallow small booklets to be full of good, old-fashioned, easy recipes.  This recipe came from Bear Wallow Apple Recipes.  I first made this dessert in 1995 and have a note in my binder:  “Made with our own Golden Delicious apples.  David (my husband) loved this – ate almost the whole thing for supper.”

It’s a sweet, flavorful dessert with lots of apples and a thin sponge filling baked on top.  The Cinnamon Whipped Cream was my idea and a good topping for this dish.

APPLE SPONGE PUDDING WITH CINNAMON WHIPPED CREAM


1 egg yolk, beaten
½ cup granulated sugar
½ cup all-purpose flour
¼ tsp salt
½ tsp baking powder
¼ cup water
½ tsp vanilla
1 egg white, beaten stiff
¾ cup dark brown sugar
2 Tblsp. butter
5 medium tart apples, peeled and sliced (about 5 cups)
Sprinkling of cinnamon and nutmeg

Preheat oven to 350 degrees F
Have at hand a 9-inch baking dish

In a medium bowl, place the beaten egg yolk and whisk in granulated sugar.

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Sift together dry ingredients and add to egg mixture alternately with water, beginning and ending with flour mixture. Add vanilla. Fold in stiff egg white.
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Sprinkle brown sugar evenly on bottom of baking dish and dot with butter.

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Pour sliced apples over sugar, sprinkle with cinnamon and nutmeg…

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…then pour pudding mixture over apples.

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Bake in 350 degree F oven for 45 minutes.

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Serve with a dollop of Cinnamon Whipped Cream:
½ cup whipping cream
1 Tblsp.  powdered sugar
½ tsp. cinnamon

Beat cream, powdered sugar and cinnamon until cream is thick (don’t overbeat to form butter). 


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