Tuesday, February 17, 2015

Apple Tart Cake


Apple Tart Cake

Busy-Day –Cup-Cakes


1⅓ cups all-purpose flour
⅔ cup sugar
2 teaspoons baking powder
⅔ cup milk
¼ cup butter, softened (or ¼ cup vegetable oil)
1 egg
1 teaspoon vanilla
3 cups assorted fresh berries
1 recipe Whipped Cream


1.                  Preheat oven to 350°F.  Grease an 8 x 1½ – inch round cake pan; set the pan aside.
2.                  In a medium mixing bowl combine flour, sugar, and baking powder.  Add milk, butter, egg, and vanilla.  Beat with an electric mixer on low speed until combined.  Beat on medium speed for 1 minute.  Spread into the prepared pan.
3.                  Bake about 30 minutes or until a wooden toothpick inserted in center comes out clean.  Cool in pan on a wire rack about 30 minutes.  Serve warm with berries and, if desired, Whipped Cream.

Apple Tart Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from Better Homes and Garden New Cook Book “14th Edition”; the chapter on Cakes and Frostings; page 174.

Apple Tart Cake was made from a portion of the Busy-Day Cake in a 6 in tart pan to which apples were sliced and arranged on top; sprinkled with cinnamon and sugar.  Baked in a 350° oven for about 20 – 30 minutes.

Apple Tart Cake

Busy-Day Cake

Busy-Day Cup-Cakes


ShirleyAnn Pearman
Recipe Marketing



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