Cake For Two: Wacky Gingerbread Apple/Pear Cake

The depression era of the 1930’s had a lot of recipes that were “make do”. Sometimes you had eggs, sometimes not. Sometimes you had milk, sometimes not. This cake is a basic, one layer cake without eggs or milk, BUT it is still moist and delicious! It really tastes like gingerbread without the molasses. If there is any leftover, don’t put the lid on the pan for awhile, let the cake cool and air out a bit…..it is that moist!

Wacky Gingerbread Apple/Pear Cake

Preheat Oven 350 degrees
Prepare an ungreased 8X8 pyrex pan.

Sift together:
1 C whole wheat flour
1/2 C all purpose flour
1/2 C white sugar
1/2 C brown sugar
1 tsp. baking soda
1/2 tsp. sea salt
1 tsp. saigon cinnamon
1/4 tsp. freshly ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground ginger

Peel, core and chop:
1 sweet/tart apple (I used a Cameo)
1 pear (I used an Anjou)
Broil on cookie sheet for 5-10 minutes. Watch closely so the fruit doesn’t burn-you just want a slight softening and golden color. Remove from oven to cool.

Chop 1/2 C toasted pecans (optional)

Mix together:
1 C cold water
5 T canola oil
1 T organic apple cider vinegar
1 tsp. good vanilla extract (I use Mexican vanilla)

Mix the liquid ingredients into the dry ingredients. Add fruit and pecans and mix. Pour in pyrex dish and smooth top. Bake at 350 degrees for about 45 minutes until toothpick comes out clean. Place dish on rack to cool. Cut into squares and enjoy plain or with a topping.

Jolendis’ Gingerbread Topping

2 T butter
2 T white flour
2 C whole milk
1/4 C white sugar
1/2 tsp. vanilla

In a saucepan melt butter, add flour and make a light roux. Gradually add milk stirring constantly. Add sugar and vanilla. Increase heat and bring to slow boil. Take off heat and whisk until thick. Add a Tablespoon to each piece.