My mother-in-law’s birthday was last week and she isn’t a fan of sweets. I decided to look for a cake that was a little on the savory side and I found a winner. This cake screams, “I’ll keep you warm this Winter!” It’s everything that makes up a great comfort treat on a cold day. The cake by itself was wonderful, but add the brandy sauce and a scoop of ice cream, and I was a happy girl. I’m a huge fan of anything iced in butter cream, but sometimes you need to change things up and I’m glad I did!

Brandied Apple Cake

Cake

• 1 Granny Smith apple, peeled and thinly sliced
• 1/2 tsp ground cinnamon
• 1/2 cup sugar, divided
• 1 1/2 cups all-purpose flour
• 2 Tbsp wheat germ
• 2 tsp baking soda
• 3/4 tsp ground ginger
• 1/4 tsp ground cloves
• 2 eggs
• 6 oz French Vanilla Nonfat yogurt
• 1/2 cup Honey Apple Butter
• 1/4 cup canola oil
• 1 Tbsp brandy
• 1 tsp vanilla extract
• 1/4 tsp sea salt, or to taste

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Apple Brandy Sauce

• 3/4 cup Honey Apple Butter
• 1/4 cup brandy
• 2 Tbsp salted butter

Preheat oven to 350 F. Spray an 8 inch square baking pan with vegetable cooking spray, using a paper towel to make sure the pan is thoroughly coated, flour pan.

In a medium bowl, toss apple slices with cinnamon. Add 1 Tablespoon of sugar to apples, stir to mix, and set aside.

In another medium bowl, whisk together flour, wheat germ, baking soda, ginger, and cloves.

In a large bowl, whisk together the remaining sugar, eggs, yogurt, honey apple butter, oil, brandy, vanilla extract, and salt. Add the dry ingredients to the wet ingredients and stir until combined, being careful not to over mix. Pour the batter into the baking pan and spread it into an even layer. Place a single layer of apple slices on top in a decorative pattern.

Bake until a cake tested in the center comes out clean, about 40 to 50 minutes. Let cool slightly in pan on a wire rack.

Make the brandy sauce. Combine honey apple butter, brandy, and butter in a small saucepan. Bring to a simmer over medium high heat. Whisk until smooth and evenly blended.

Serve cake warm or at room temperature. Top each slice with ice cream, if desired, and a drizzle of warm brandy sauce.

Source: Hannaford Fresh Magazine, Jan./Feb. 2012