Swedish Apple Cake

We had this for dessert last night. I made 6 servings out of the 9x9" pan, even though it was probably meant to serve 9. Even that wasn't enough, and we quickly made another batch so people could have seconds. I guess that means they liked it!

Swedish Apple Cake 

from the Antioch Stake Relief Society Cookbook 

• 1/2 to 3/4 cup sugar 
• 1 cup flour (Note that gluten-free flour works well here.)
• 1 teaspoon baking powder 
• pinch of salt 
• 1/4 teaspoon vanilla 
• 1 egg 
• 1 cup fresh chopped apples 
• 1/2 cup chopped nuts (Save some for sprinkling on top before baking, if desired.)

Combine all ingredients and mix well. (It will be fairly "crumbly" but keeping working at it; try leaving out the apples and nuts until the other ingredients are combined.) Spread (more like plop) in a lightly greased 9x9" pan (an 8x8" works even better) and bake for 20-25 minutes at 350°. Serve warm with whipped cream or ice cream.

This version with 1/3 cup each of brown sugar, white flour, wheat flour, and oat flour was a bit on the dry side, but very delicious.

Here's the gluten-free version, served a la mode to those who weren't dairy-free.