A new hannaford.com is coming soon! To bring you this new experience, the site will be unavailable starting 7PM on 8/20 until the new site is live on 8/21. Hannaford To Go pickup will be unavailable from 6PM 8/20 through 8/21. Please direct any questions or concerns to our Consumer Relations Department at 1-800-213-9040.
Hannaford homepage

Print This Recipe

Brandied Apple Cake

Get Ready

Servings: Serves 12

Cook Time: 50 minutes

Prep Time: 15 minutes


1 each Granny Smith apple, peeled and thinly sliced (Cake)
1/2 teaspoon ground cinnamon (Cake)
1/2 cup Sugar, divided (Cake)
1 1/2 cups all-purpose flour (Cake)
2 tablespoons wheat germ (Cake)
2 teaspoons baking soda (Cake)
3/4 teaspoon Ginger, ground (Cake)
1/4 teaspoon Cloves, ground (Cake)
2 each eggs (Cake)
1 ( 6 oz,) container Nature's Place Organic non- fat french vanilla yogurt (Cake)
1/2 cup Inspirations honey Apple butter (Cake)
1/4 cup canola oil (Cake)
1 tablespoon brandy (Cake)
1 teaspoon vanilla extract (Cake)
1/4 teaspoon sea salt, or to taste (Cake)
3 scoops Nature's Place vanilla bean ice cream (optional) (Cake)
3/4 cup Inspirations Honey Apple butter (Sauce)
1/4 cup brandy (Sauce)
2 tablespoons Salted butter (Sauce)


1. Prepare the cake. Preheat oven to 350 degrees. Spray an 8-inch square baking pan with vegetable cooking spray, using a paper towel to make sure the pan is thoroughly coated; then flour the pan.
2. In a medium bowl, toss apple slices with cinnamon. Measure sugar into a 1/2 cup measuring cup. Remove 1 tablespoon sugar and add to the apples. Stir to mix and set aside.
3. In another medium bowl, whisk together flour, wheat germ, baking soda, ginger, and cloves.
4. In a large bowl, whisk together remaining sugar, eggs, yogurt, apple butter, oil, brandy, vanilla, and salt. Add the dry ingredients to the wet ingredients and stir until combined, being careful not to overmix. Pour the batter into the baking pan and spread it into an even layer. Place a single layer of apple slices on top in a decorative pattern.
5. Bake until a cake tester in the center comes out clean, about 40 to 50 minutes. Let cool slightly in pan on a wire rack.
6. Make the brandy sauce. Combine apple butter, brandy, and butter in a smallsaucepan. Bring to a simmer over mediumhigh heat. Whisk until smooth and evenlyblended.
7. Serve cake warm or at room temperature. Top each slice with ice cream, if desired, and a drizzle of warm brandy sauce.
Source: Hannaford fresh Magazine, January - February 2012

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 12
Base Nutrients
Calories 200 kcal (10%)
Calories from Fat 72 kcal (0%)
Total Fat 8 g (12%)
Saturated Fat 2 g (10%)
Cholesterol 35 mg (11%)
Sodium 300 mg (12%)
Total Carbohydrates 26 g (8%)
Dietary Fiber 1 g (4%)
Protein 4 g (6%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

send to printer