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.
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.
Sprinkle brown sugar evenly on bottom of baking dish and dot with butter.
Pour sliced apples over sugar, sprinkle with cinnamon and nutmeg…
…then pour pudding mixture over apples.
Bake in 350 degree F oven for 45 minutes.
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).
LILLIAN'S CUPBOARD 