Recipe for Nobby Apple Cake

Sat Nam! This is Guruka Singh. I wanted to share my prizewinning apple cake recipe with you. This recipe is based on an old American recipe from the 19th century. It was traditionally made when the Fall apple harvest came in and it's an interesting recipe since it uses three times as much apples as it does cake, so it's mostly apples. I used organic Granny Smith apples when I made it yesterday, but you can use any type of apple you like. Its chunky appley appearance is what gives it its strange name,"Nobby Apple Cake." I adjusted this recipe to use natural ingredients. It's absolutely delicious and I hope that you and your family enjoy it as much as we do.
Nobby Apple Cake (Serves 8)

20 minutes prep. and 50 minutes baking time

INGREDIENTS:
4 tablespoons butter, softened
3/4 cup raw sugar or gur
2 eggs (or egg replacer. I used 3 tsp ENER-G Egg Replacer whisked with 4 TBS warm water)
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg (fresh ground if possible)
1/2 teaspoon seasalt
3/4 teaspoon aluminum-free baking powder
1 cup + 1 tablespoon unbleached all purpose flour
3 cups peeled, diced apples
1/2 cup chopped pecans
1 teaspoon real vanilla extract

DIRECTIONS:
Preheat the oven to 375 degrees. Butter an 8 x 8 x 2-inch pan and set aside.
Cream butter and sugar together; add eggs and vanilla, mix well and set aside.
Put all the dry ingredients in a mixing bowl and stir with a whisk.
Add the dry mixture to the creamed mixture. Stir in the diced apples and the chopped pecans.
Scrape the chunky mixture into the prepared cake pan using a rubber spatula, level it out as best you can and bake for 50-60 minutes.
Serve hot or cold, with or without caramel sauce and Frangipani cream (or ice cream.)

While the cake is baking, you can easily prepare the caramel sauce and frangipani cream.

Caramel Sauce

INGREDIENTS:
2 cups water
2 tablespoons butter
3 tablespoons natural brown sugar
2 tablespoons cornstarch
3 tablespoons water

DIRECTIONS:
In a saucepan, combine the water, butter, and brown sugar. Bring to a boil, and remove from heat.
In a small cup, mix together cornstarch and 3 tablespoons water. Stir mixture into sauce. Cook over medium heat and heat through for 5 minutes. Remove from heat. Drizzle over the Apple Cake, add a dollop of Frangipani Cream and serve.

Maple Frangipani Cream

1 pint heavy cream
3 tablespoons maple syrup
1 teaspoon real vanilla extract

DIRECTIONS:
Chill a stainless steel bowl in the freezer. Put the heavy cream into the chilled bowl and whip it (I used an electric mixer.) As the cream is whipping, add the maple syrup and vanilla extract. The whipped cream should be very smooth and quite firm when done.