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3 Simple apple desserts

Apple slices tossed with cinnamon and sugar top

Apple slices tossed with cinnamon and sugar top a simple, moist and tasty cake baked in a springform pan. Credit: Marge Perry

SIMPLE APPLE CAKE

4 medium Golden Delicious apples, peeled and cut in ½-inch wedges

¼ cup plus 1 cup sugar, divided

½ teaspoon cinnamon

1 stick (½ cup) unsalted butter

1 cup flour

1 teaspoon baking powder

2 eggs, lightly beaten

1 teaspoon vanilla

1. Preheat the oven to 350 degrees. Coat the inside of a 9-inch springform pan with cooking spray.

2. Toss the apples with ¼ cup of the sugar and the cinnamon.

3. Cream the butter with an electric mixer; when fluffy, add 1 cup of the sugar and beat until again light and fluffy. Add the flour and baking powder; beat to incorporate. Add the eggs and vanilla and beat until the mixture is well blended. Transfer to the prepared pan and spread evenly.

4. Starting around the outer edge of the pan, arrange the apple slices in concentric circles, allowing each row to slightly overlap. Bake, rotating once, until a cake tester comes out clean, about 1 hour.

5. Allow to cool in the pan 20 minutes; run a knife around the edge and remove the sides. Cool completely on a wire rack. Makes 8 servings.

Nutritional analysis for each serving: 292 calories, 4 g protein, 45 g carbohydrates, 2 g fiber, 13 g fat, 7.7 g saturated fat, 81 mg sodium

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BAKED STUFFED APPLES

¾ cup walnuts, chopped in ¼-inch bits

? cup rolled oats

? cup brown sugar

½ teaspoon cinnamon

¼ teaspoon cardamom

¼ teaspoon salt

6 tablespoons cold butter, cut in bits

8 apples (Pink Lady, Gala or Braeburn)

2 cups apple juice or cider

1. Preheat the oven to 350 degrees.

2. Combine walnuts, oats, brown sugar, cinnamon, cardamom and salt in small bowl. Add butter and toss thoroughly.

3. Cut off top ½-inch of each apple. If the apple won't stand up, cut a tiny slice across bottom so it sits flat. Remove the peel from the top third of the apple. Use a melon baller to scoop out the core and inside, leaving a ½-inch thick wall all the way around and on the bottom. Stuff each apple with the oat-nut mixture and mound the filling on top.

4. Place apples in large baking dish and pour apple juice or cider around apples. Cover dish with foil and bake 50 minutes; remove foil and bake, basting occasionally until the apples are tender when pierced with a fork, about another 30 minutes. To serve, spoon the pan juices over the apples. Makes 8 servings.

Nutritional analysis for each serving: 309 calories, 2 g protein, 45 g carbohydrates, 6 g fiber, 15 g fat, 6 g saturated fat, 81 mg sodium

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APPLE-CHALLAH BREAD PUDDING

3 large eggs

3 cups 1 percent milk

¾ cup sugar

1 teaspoon vanilla

1 teaspoon cinnamon

¼ teaspoon nutmeg

16 ounces challah, torn or cut in

2-inch pieces

3 apples, peeled and diced

Honey for drizzling

1. Preheat oven to 350 degrees. Coat an 11-by-7- inch baking dish with cooking spray.

2. Place eggs in large bowl and beat lightly with fork; add milk, sugar, vanilla, cinnamon and nutmeg; whisk to combine. Add bread and toss thoroughly; allow to sit 5 minutes and toss again. Stir in apples.

3. Pour into baking dish and bake until set (not wet in center when poked with toothpick), about 45 minutes. Allow to cool 5 minutes before cutting in squares to serve. Drizzle each serving with honey, if desired.

Note: To reheat, poke holes in the pudding with a fork, pour up to ½ cup of milk over the top, cover with foil and warm in the oven. Makes 8 servings.

Nutritional analysis for each serving: 339 calories, 12 g protein, 62 g carbohydrates, 2 g fiber, 7 g fat, 1 g saturated fat, 248 mg sodium

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