Sour Apple Pie Cake

by Joanne on March 21, 2015

I’m not sure why the half marathon I’ll be running tomorrow has my stomach in knots.  This has to be something like the 20th half marathon I’ve run, not to mention the 16 full marathons.  So let’s analyze…

Problem:  There will be many local folk running this race.  This makes me more anxious than usual because if something (let’s say embarrassing – define as you will) happens, local peeps may find out.  For whatever reason, I’m perfectly ok with strangers witnessing something I define as embarrassing. Solution:  A lot of embarrassing/problematic things happen in a race and to be honest NO ONE CARES!  It’s quite vain to assume everyone is looking at you…ah, ME.

Problem:  I really, REALLY want to PR in this half because I want every race to be a PR.  Solution:  Not every race can be a PR.  There is your “key” race then there are those that are simply training races.  A decision has to be made what I truly want before putting the body through stress that it may not recover from before said key race.  OR CHANGE which race you…ah, I, want as “key”.

Problem:  I would like the race to be a meaningful gauge for my upcoming run in the Boston Marathon and so I question whether to race the course or control pace and turn it into an interval/speed session without over doing it (similar to the above Problem 2).  Hence, practice pacing. Solution:  Let the body decide race morning.  Everything will fall into place during those initial miles whether to push or restrain.  In addition, I already ran a marathon that fell very close to my PR and was one of my better marathon times. 

So you see, there is rational thinking going on in that confused head of mine.  It won’t change the fact that I probably will get very little sleep tonight and my stomach will be all tied up in the morning.  What I’m 90% sure of based on race history is, once that  “READY, SET, GO!” rings through the air, all anxiety will fade and I’ll know what to do.

What do you do to try to take the edge off a situation that is making you nervous, anxious, uncomfortable?

SOUR APPLE PIE CAKE

Simply get two bowls, a measuring cup, an 8 x 8 cake pan, and all of your ingredients set out on the countertop and you’ll be ready to place this cake in the oven within 10 minutes. 40 minutes later, when the kitchen smells like a pie shop, you’ll be ready to take a small bite of heaven.

2015-03-21 15.03.17

Serves 12

  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 tsp Apple Pie Spice
  • 2 over ripe, peeled and mashed bananas
  • 1/2 cup plain Greek non fat yogurt
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup melted unsalted butter (or healthier choice of fat)
  • 1/2 cup, packed brown sugar
  • 1/2 cup granulated sugar
  • 1 Granny Smith apple, peeled, cored and small chopped
  • Frosting is optional.  For this cake I simply made up a powdered sugar with milk glaze and sprinkled the top with additional apple pie spice.

Preheat the oven to 350 F.  Spray the 8 x 8 baking pan with non stick baking spray.

In a small bowl, combine the flour, soda, powder, salt and spice.

In a larger bowl, combine the mashed banana, yogurt, egg and vanilla.

Stir into the banana mixture the sugars and the melted butter.  Once combined, slowly blend into the flour mix.  Fold in the chopped apple.

Place into the oven for 35 – 40 minutes or until a knife inserted into the center comes out clean.

2015-03-21 15.01.04

We always have one or two bananas which tend to lean to the over ripe side by the end of each week.  If I’m not baking on the weekend, the uneaten bananas are put into a plastic freezer bag and placed in the freezer until I can use them in a baked good.  Almost every baked item in my kitchen includes a banana. Even cookies!   I can usually reduce the fat (butter, oil, etc.) in the recipe by including a banana.  Apple sauce works just as good if you don’t want the banana flavor developing in the baked item.

2015-03-21 15.02.54

What is your favorite substitute for butter in any recipe?

 

Sour Apple Pie Cake
 
Prep time
Cook time
Total time
 
Simply get two bowls, a measuring cup, an 8 x 8 cake pan, and all of your ingredients set out on the countertop and you’ll be ready to place this cake in the oven within 10 minutes. 40 minutes later, when the kitchen smells like a pie shop, you’ll be ready to take a small bite of heaven. Quote from the husband: "DANGEROUSLY good."
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12
Ingredients
  • Serves 12
  • •1½ cups flour
  • •1 tsp baking soda
  • •1/2 tsp baking powder
  • •1/4 tsp salt
  • •3/4 tsp Apple Pie Spice
  • •2 over ripe, peeled and mashed bananas
  • •1/2 cup plain Greek non fat yogurt
  • •1 large egg
  • •1 tsp vanilla extract
  • •1/2 cup melted unsalted butter (or healthier choice of fat)
  • •1/2 cup, packed brown sugar
  • •1/2 cup granulated sugar
  • •1 Granny Smith apple, peeled, cored and small chopped
  • •Frosting is optional. For this cake I simply made up a powdered sugar with milk glaze and sprinkled the top with additional apple pie spice.
Instructions
  1. Preheat the oven to 350 F. Spray the 8 x 8 baking pan with non stick baking spray.
  2. In a small bowl, combine the flour, soda, powder, salt and spice.
  3. In a larger bowl, combine the mashed banana, yogurt, egg and vanilla.
  4. Stir into the banana mixture the sugars and the melted butter. Once combined, slowly blend into the flour mix. Fold in the chopped apple.
  5. Place into the oven for 35 – 40 minutes or until a knife inserted into the center comes out clean.

Joanne

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