We use the recipe for Apple Pan Dowdy from my ancient Fannie Farmer cookbook.
Edy does the math to double the recipe and makes the cottage pudding topping.
Apples, raspberries and concord grapes from our gardens are baked in the solar oven with cinnamon, nutmeg & ginger and placed in the bottom of the pan.
- 1/4 cup butter
- 1/4 cup sugar
- 1 egg
- 1 cup water
- 2 1/4 cup flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 medium apples, peeled, if desired, and sliced
- 2 tablespoons brown sugar
- 1 teaspoon vanilla
Heat the oven to 350 degrees.
Arrange the sliced apples in a greased pie pan or 9-by-9-inch baking dish. cinnamon, nutmeg, ginger
In a large mixing bowl, cream the butter and sugar well. Add the egg, and beat until smooth. In a separate mixing bowl, combine the flour, baking powder and salt, and add this to the butter-sugar-egg mix, alternating with the milk. Spoon this batter over the apple slices. Bake for about 30 minutes or until the cake is golden brown. Cool slightly before cutting.