Apples LeRoy

apples-leroy

The Backstage Baker made this apple sheet cake for the company of Plenty.    Cast member LeRoy McClain (who plays Mick) really, really liked it, so it was unanimously decided to name the dessert Apples LeRoy. (And that’s pronounced Apples LE-Roy, not Apples Leeroy!) The recipe originally came from the Better Homes & Gardens website, but our Backstage Baker did some fiddling with it to make it even tastier.

Here’s a very happy LeRoy with the (almost) empty pan.

leroy-with-whats-left-of-his-cake

I had the opportunity to chat with LeRoy who, it turns out, is quite an accomplished baker himself.  A native of Cambridgeshire, England, he shares a lot of the same holiday baking memories that I have — mincemeat pies, Christmas cake, lemon curd tart . . .   But he’s also mastered new delights, such as French Vanilla Pineapple Upside Down cake (“Oh, I bring this one to all the Thanksgiving dinners I get invited to — it’s obviously not a holiday I celebrated as a child.”  Hmm, what are you doing for Thanksgiving this year, LeRoy?)  He’s promised to share a recipe for the blog – -perhaps his Caramel Apple Candied Pecan cake or his Raspberry Streusel Crunch Cake.  So stay tuned!

Apples LeRoy

Ingredients:
2 medium baking apples
1/3 cup butter, melted
1 2/3 cups packed brown sugar
1 cup apple sauce
2 eggs
2 1/2 teaspoons vanilla
1 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup dried apples, finely chopped

Maple Icing:
1 tablespoon melted butter
1 tablespoon maple syrup
1/2 cup sifted powdered sugar
1/2 teaspoon vanilla
1 tablespoon milk

Method:

1. Preheat oven to 350 degrees F. Grease a 13x9x2-inch baking pan; set aside.

2. Peel, core, and coarsely shred one of the apples. Thinly slice remaining apple, removing seeds; cover and set apples aside.

3. In a large bowl whisk together the butter, brown sugar, apple butter, eggs, and vanilla until smooth. Add flour, baking powder, baking soda, and salt; whisk until combined. Fold in dried and fresh shredded apple. Spread batter into prepared pan. Arrange apple slices over batter.

4. Bake about 40 minutes or until golden and a toothpick inserted near the center comes out clean. Remove to a wire rack. Spoon Maple Icing over hot cake; spread evenly, using a pastry brush if necessary. Cool completely. Dust with ground cinnamon.

for Maple Icing:

In a small bowl stir together 1 tablespoon melted butter, 1 tablespoon maple syrup, 1/2 cup sifted powdered sugar, 1/2 teaspoon vanilla, and 1 tablespoon milk until smooth.

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