Dutch Sage, Apple And Pear Sauce Cake

Grandma Niesing, a large Dutch woman,  owned a rambling farm just down the road from my grandparent’s modest farm. Though not actually related, the families had known each other for so long, she was another grandmother by default. I spent vacation time playing with her granddaughter who would visit, occasionally helped with chores, and we would meander over for cider and caramel apples for Halloween – there’s not much trick-or-treating when the farm houses are so far apart – you just showed up and had treats with your neighbors,  The scary part is wandering down dark, unlit lanes.   Grandma Niesing cooked – for her family, friends and for the workers on her farm, so I sought her help when a school assignment had me hunting up a Dutch recipe.

“Well, it simply must be an applesauce cake.”  She jotted down the recipe for me.

This recipe is a variation from the original.  I’ve tossed out the white sugar, and I make my own apple and pear sauce with honey.  I’ve added in sage for its musty, earthy flavor and I’ve upped the spices a bit.  It’s become a family favorite, Clara loves it for her birthday, even at tournaments – yeah!  No neon frosting!

Servings: 8-10 Prep Time: 30 minutes Cook Time:50-60 minutes

Ingredients

Apple & pear sauce

• 3 medium apples

• 2 medium pears

• 1 tsp sage minced

• 1/4 tsp cinnamon

• honey optional

• 1/4 cup rum or calvados

For the cake

• 1 cup apple/pear sauce from above

• 2 cups unbleached organic flour

• 1 tsp baking soda

• 1 tsp baking powder

• 1/2 tsp salt

• 1 cup brown sugar packed

• 12 Tbsp butter room temperature

• 1 tsp nutmeg

• 1 tsp cinnamon

• 1/2 tsp sage minced

• 2 large eggs

• 1 medium apple cored and thinly sliced

• 1 medium pear cored and thinly sliced

• lemon juice

• butter for the pan

• brown sugar

• fresh whipped cream

Instructions

Make the apple/pear sauce

1. Pre-heat oven to 350 degrees. Core and coarsely chop the apples and pears. You may choose to peel your apples and pears - I never do. Place apples and pears along with sage, cinnamon and rum in a medium pan and cover. Cook over medium heat until soft and and the fruit is easily mashed. If the sauce is too moist, cook uncovered to allow some of the moisture to evaporate. Add honey, to taste, if desired. I often omit it as the apple and pears are often sweet. Set aside

For the cake

1. In medium bowl sift together the flour, baking soda, baking powder, cinnamon, nutmeg and salt.

2. In another bowl, cream together butter and brown sugar until smooth. Add in eggs, sage and apple/pear sauce until well combined. Gradually add in dry mixture and combine thoroughly. Mixture will be a bit lumpy if you have chunky apple/pear sauce.

3. Core and thinly slice one apple and pear. Toss with just enough lemon juice to cover. sprinkle with a little brown sugar. Liberally butter the sides and bottom of a 9 1/2 inch pan. Arrange the apple and pear slices on the bottom of pan. Portion batter over the sliced apples and pears being careful to not disturb them. Smooth out batter. Bake for 50-60 minutes or until a knife inserted comes out clean. Serve with cream.

Recipe Notes

Healing energetics and properties:  Apples and pears nourish Yin and and the Earth element and its organs, Spleen and Stomach. It also influences the Yin of the Lungs. The spices, warm and help to drain dampness and phlegm.   The cake is sweet but the fiber from the apples and pears (especially if you leave the peel on) helps to reduce blood sugar swings - still, don't overindulge.