This moist apple cake with an Irish touch can also be made in a 9-inch (23 cm) springform pan for special occasions.
Preparation Time: 20 minutes
Baking Time: 35 to 40 minutes
Serves 12
1-3/4 cups (425 mL) all-purpose flour
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) salt
3/4 cup (175 mL) butter, softened
1 cup (250 mL) granulated sugar
2 eggs
1 tsp (5 mL) vanilla
1/2 cup (125 mL) Irish cream liqueur
2 cups (500 mL) peeled, diced Ontario Apples (McIntosh or Empire), about 2 medium
Irish Cream Sauce:
1 cup (250 mL) 18% cream
2 tbsp (25 mL) granulated sugar
1 tbsp (15 mL) cornstarch
1/3 cup (75 mL) Irish cream liqueur
Directions:
In medium bowl, mix together flour, baking powder and salt; set aside. In large bowl with electric mixer, beat butter and sugar until fluffy; beat in eggs and vanilla. Beat in flour mixture alternately with liqueur until combined. Stir in apples.
Spread in lightly greased and floured 9-inch (23 cm) square baking pan. Bake in 350°F (180°C) oven for 35 to 40 minutes or until tester inserted in centre comes out clean and top is golden brown. Let cool slightly. Serve warm or cold with sauce.
Irish Cream Sauce:
Pour cream into medium saucepan. In small bowl, mix together sugar and cornstarch; whisk into cream. Bring to boil over medium heat, stirring constantly, until bubbles; cook 1 minute longer. Stir in liqueur.
Nutritional Information: 1 Serving:
PROTEIN: 4 grams
FAT: 16 grams
CARBOHYDRATE: 47 grams
CALORIES: 371
