A great dessert to serve at Thanksgiving dinner

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Bob and I had the pleasure of hosting our dear friends from Virginia this past weekend.  We were a respite stop for them, since Brenda just lost her mother of 93 years, a few days before.  Bob and I had made the trip to Anderson, Ind., my hometown, to pay our respects.

While we were there, she asked if they could stay with us on their way home because she needed some relaxation. What a wonderful compliment and what a special pleasure to provide some precious relaxation for them.

I don’t think it turned out too restful, considering we played Euchre until our eyes were popping out of our heads, plus our tummy’s were hurting so bad from all of the laughter that went on. I feel like my soul has been cleansed when we get together and always, always laugh.  It was such a joy to have them with us.

Of course, I prepared a meal for them consisting of meatloaf, roasted potatoes, buttered corn, apple-slaw salad, angel biscuits and my special gift to you

Covered Apple Cake

(I found this hand written on a piece of paper among some very old recipes the other day)

3 cups flour

1 tsp. salt

3/4 cup shortening

1 egg

2 tsps. baking powder

1/2 tsp. salt

1/2 cup cold milk

5-6 cups sliced apples ( your favorite apples or I mixed Granny smith and Fuji).

1/4 cup butter

Preheat oven to 350°

Sift dry ingredients into bowl. Cut in shortening like you do for pie dough. Beat egg slightly, add to the 1/2 cup milk. Add egg/milk mixture to dry ingredients and mix well until dough clings together. Roll out 2/3’s of dough for the bottom and side crust of cake, place in a 13 x 9-inch pan.

Peel, core and slice apples. Dredge the apples in following mixture:

1/3 cup flour

1 cup sugar or Splenda©

1/4 tsp. nutmeg

1 tsp. cinnamon

Place coated apples on the dough in the pan then dot with the 1/4 cup butter. Roll out last 1/3 of dough and place over apples to cover.  Bake at 350°F. for 60 minutes.  While cake has cooled,  but still warm, frost with

Brown Butter Frosting

1/4 cup butter

2 cups powdered sugar

2 Tbsp. cream

1 tsp. vanilla.

Place butter in skillet, on medium heat, cooking until butter starts to turn brown.  Add remaining ingredients and stir, with whisk, until smooth. Spread over warm cake.

When we bit into this cake it was so good.  My husband says, it’s not like a cake, but more like a turnover in one big pan. It can be served warm or room temperature. My girlfriend decided this would be a great dessert to serve for Thanksgiving. 

I had a request for a re-print of another recipe that I have had for years.  I give you

Granny Cake

Sift together:

2 cups flour

1 1/2 cups sugar

1 tsp. salt

2 tsps. soda


2 eggs, beaten

1 (#2) can  (20 ounces) crushed pineapple, including juice


Mix well and beat.  Spray a 13x9-inch pan with cooking spray.  Pour batter into pan. 


Sprinkle on top of the batter the following:

1/2 cup packed brown sugar

1/2 cup chopped nuts

1 cup coconut

Bake at 350 degrees for 40 minutes.  Let cake cool a couple of minutes, then pour the topping over the cake. 




Mix in saucepan:

1/2 cup granulated sugar

1 tsp. vanilla

1 stick margarine or butter

1 cup evaporated milk


Bring ingredients to a boil, then immediately pour over hot cake. 




Lonnie Sundermeyer is a retired professional caterer residing in Ghent, Ky.