Maple Sage Apple Cake and Maple Sage Applesauce

 

Serves: 10

Recipe from Ann at the Salem Herb Farm

 

Maple Sage Applesauce:

4 tart, crisp apples

2 tablespoons maple syrup

2 sage leaves

1 Tablespoon of water

Juice of half a lemon

Maple Sage Apple Cake

7/8 cup of butter

2 cups flour

1 teaspoon of baking soda

1 teaspoon of baking powder

teaspoon salt

1 teaspoon of cinnamon

1 cup of dark brown sugar packed

4 Tablespoons dark brown sugar packed

2 eggs

1 Tablespoon sage fresh, minced

1 cup of maple sage applesauce

2 large apples peeled, quartered and cored

Juice from half a lemon

 

Maple Sage Applesauce:

  1. Peel, core and cut-up the apples. Combine them with syrup and sage leaves in a small saucepan. Add a tablespoon or so of water to prevent sticking.
  2. Keep the heat low and cook until the apples are soft. Remove the sage, add the lemon juice and whip with a wire whisk until smooth.

 

Maple Sage Apple Cake:

  1. Preheat the oven to 350. Use 2 Tablespoons of the butter to generously grease the bottom and sides of a 9 1/2" bundt pan.
  2. Sift the flour with the baking soda, baking powder, salt and cinnamon.
  3. Cream 1 cup of the brown sugar and the remainder of the butter, or combine quickly in a food processor. Blend in the eggs. Add the minced sage and the applesauce to the sugar mixture, and beat well.
  4. Gradually add the flour mixture to the applesauce mixture, blending well.
  5. Slice the apples thinly and toss with the lemon juice. Sprinkle the extra 4 tablespoons of brown sugar over the buttered surfaces of the bundt pan and arrange the apple slices around the bottom and sides of the pan.
  6. Pour the batter into the pan, taking care not to disturb the apple slices. Bake 50 - 60 minutes, until the top is golden brown and a cake tester or toothpick comes out clean. Cool to room temperature on a rack before taking the cake out of the pan. Loosen, and then invert the glossy cake on a plate. Serves 8 - 10.