Cake thief

I went to a wonderful harvest dinner at The Yarden last night. Madam Yarden, aka LaManda Joy, made an amazing feast from the bounty of her gorgeous urban farmette, with two dishes contributed by guests: ratatouille (by yours truly) and Apple Dapple cake, from another friend's mother.

I got the last piece of the cake.

Which turned out to be LaManda's. I ought to say that I feel really guilty about stealing her dessert, when she had just spent the day preparing this amazing feast for us. But it was so delicious I'm having trouble summoning up the shame.

So I made these for her this morning.

Apple dapple blondies

2/3 cup butter, softened
2 cups packed brown sugar
2 eggs
1 tsp vanilla
2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1 cup chopped peeled apples
3/4 cup chopped walnuts (i did not add nuts)
1/2 tsp cinnamon (optional)

In a large bowl, using an electric mixer on medium speed, beat butter, brown sugar, eggs and vanilla until thick and smooth, about 3 minutes. Combine flour, baking powder and salt. Add to butter mixture on low speed, mixing until blended. Stir in apples, cinnamon and nuts, mixing well. Spread evenly in greased 9x13 pan.Bake in Preheated oven at 350 degrees until set and golden, 25-30 minutes. Let cool completely in pan on rack.

Sauce:
1 cup packed brown sugar
1/4 cup milk
3/4 cup margarine(1 -1/2 sticks)

Stir together in a medium sauce pan and bring to a gentle boil. Once it starts boiling gently, keep stirring and cook for about three minutes. Remove from heat. Remove hot delicious cake from the oven. Pour over hot cake while cake is still in pan. Let cake cool completely before removing.