Plum Torte

Plum Torte, a simple to make butter cake topped with Italian prune plums, vanilla, sugar and cinnamon baked in a spring-form pan.  New York Times food columnist Marian Burros was given a recipe for a plum torte soon after she married.  She published the recipe for the first time in 1983. The paper continued to run it for the remainder of the decade every single September, until one year they said enough is enough. But people noticed, and they were not happy. They sent angry letters demanding the recipe be reprinted. So, The Times printed it one more time, but with a note urging people to clip it out and laminate it inside their cupboard!

The beauty of this torte is that it doesn’t require plums to be delicious. You can substitute berries, peaches, pears, apples—most any fruit—fresh, canned, or frozen. The thing is, it’s so simple, that in spite of its hallowed status as an all-time favorite, I don’t see how you could forget this recipe!

The plum has enough tang to stay interesting in a sweet dessert, and it also tends to bake into a jammy, gooey texture.

Print Recipe
Plum Torte
Votes: 1
Rating: 5
You:
Rate this recipe!
Course dessert
Keyword plum torte
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 F. Lightly grease an 8" or 9" springform pan.
  2. Cream the butter & sugar until light and fluffy. Scrape the bowl. Add the eggs; beat until smooth and light. Scrape the bowl again. In a small bowl, combine flour, baking powder, & salt; add to creamed mixture & mix JUST until fully combined.
  3. Pour the batter into the cake pan. Arrange the plums, on top of the cake. Press plums down into batter. Drizzle with lemon juice & sprinkle with a Tbsp of sugar & 1 tsp cinnamon.
  4. Bake for 50 - 60 minutes, depending on the size of the cake, or until a cake tester comes out clean, and the plums are juicy and bubbling. Let cool before releasing the cake from the springform pan.

Chai-Spiced Peach Cobbler w/ Pepita Oat Crumble

Homespun desserts such as crisps, cobblers, betties, slumps & pandowdy’s are all variations on the same theme. As much as we like to be definitive, these old fashioned desserts are ‘folk-food’ passed down orally from mother to child and like all folk culture slight variations arise from kitchen to kitchen.

My spice drawer gets a good workout in the fall. I want to add fall spices to as many things as possible. Warm fruit desserts are a perfect candidate for doing just that.

The filling for this cobbler is a combination of peaches, brown sugar, butter and some added spices. All of that is cooked briefly to give it a caramel-like flavor. The topping is a simple one but the combination of spices adds such amazing flavor and is the perfect complement to the peaches. I’ve added cardamom to both the filling and topping. If you follow the blog, you are probably aware of my obsession with cardamom. Definitely feel free to use your favorite combination and ratio of spices.

I think this Chai-Spiced Peach Cobbler is everything you could ever want in a fall dessert.

Print Recipe
Chai-Spiced Peach Cobbler w/ Pepita Oat Crumble
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
Ingredients
Pistachio-Oat Topping
Chai-Peach Filling
Servings
Ingredients
Pistachio-Oat Topping
Chai-Peach Filling
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Topping
  1. In a large mixing bowl, combine flour, rolled oats, pistachios, ginger, cinnamon, cardamom & sugar.
  2. Using a pastry blender, combine flour mixture with butter until it resembles a coarse meal. Store the mixture in the fridge until ready to use.
Filling
  1. Preheat oven to 375 F.
  2. Place a large saucepan over medium heat & add in butter. Once the butter is melted, add in the (thawed) peaches, brown sugar, cinnamon, allspice, cardamom & black pepper. Bring the mixture to a simmer & cook for an additional 10 minutes.
  3. Pour cooked peaches into a large casserole dish & evenly top with the pistachio-oat crumble.
  4. Bake for 40 minutes, or until the top is golden-brown & the sauce bubbles around the edges.
  5. Once finished baking, serve warm with ice cream or whipped cream if you wish.

Carrot Cake Cookies

‘Tis the season for fall flavors! Nature is offering an abundance of root vegetables such as carrots, parsnips, sweet potatoes and fruits to make use of in our fall baking.

Thinking about autumn can bring about some pleasant thoughts. While it is common to think about cozy scarves and pumpkin lattes, the symbolic meanings of autumn are more profound than you think. Ancient cultures, science and astrology have associated many aspects of this beautiful season to human life. These symbolic associations are powerful reminders that Mother Nature has an incredible influence on our lives.

These fall cookies are full of green zucchinis, deep orange carrots and bright red apples, colorful representations of the changing season ahead.

Print Recipe
Carrot Cake Cookies
Votes: 1
Rating: 5
You:
Rate this recipe!
Course dessert
Cuisine American
Servings
Course dessert
Cuisine American
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 F. Line baking sheets with parchment paper.
  2. In a large bowl, stir together oats, flour, flaxseed, cinnamon, cardamom, baking soda & salt.
  3. In a medium bowl or liquid measuring cup, whisk together applesauce, honey (or maple syrup), egg & vanilla. Mix in the melted butter.
  4. Pour the wet ingredients into the dry and stir until just combined. Gently fold in the nuts/seeds, grated zucchini, carrot & apple.
  5. Use a large scoop or measuring cup to drop 1/4-cup portions of dough onto the prepared baking sheets. Use your fingers to gently shape the cookies and flatten slightly, as they won't flatten on their own during baking.
  6. Bake 14-15 minutes, until set and lightly golden. (If baking more than one pan at a time, be sure to rotate the pans halfway through the baking time.)
  7. Let cookies cool on the baking sheet for a few minutes before removing to a wire rack to cool completely.

Baked Churro Cups w/ Strawberry Cream Cheese

Although there are many myths about the origins of the ‘churro’, most people believe there are three realistic stories and in each of them, the original country of churros is different: Spain, China & Ancient Egypt.

First of all, if you are not familiar with churros, they are a sweet snack consisting of a strip of fried dough dusted with sugar or cinnamon and usually served with a small bowl of hot, thick chocolate. Brion & I tasted them for the first time when we were travelling in Spain in the winter of 2014.

The inventor of churros has often been researched, but the truth is that this dessert was created so many years ago, that only a whole country can be named when talking about its beginnings.

Although, today you can find numerous shapes for churros, the traditional one is from Spain, being a large, semi-circle of fried dough. This shape is actually very similar to horns of the ‘churra sheep’ that are native to the Iberian Peninsula.

The relationship between Churros and chocolate is almost inseparable, either in a cup or as a filling. However, this combination is not exclusive because Mexico, Philippines, Argentina & Chile all eat a different kind of churro. In Cuba they created the guava filled churros or eat them with ice cream in different flavors.

As per usual, I’m always looking for a way to have deep fried foods baked. I guess it stems from my many years of being in the commercial food service industry when it seemed everything was deep fried. I resist having to smell or eat anything that has to be fried in hot oil. That being said, here’s my take on a churro dessert that is baked and filling it with some strawberry cream cheese.

Print Recipe
Baked Churro Bowls
Votes: 1
Rating: 5
You:
Rate this recipe!
Course dessert
Servings
MINI CUPS
Ingredients
Churro Bowls
Strawberry Cream Cheese Filling
Course dessert
Servings
MINI CUPS
Ingredients
Churro Bowls
Strawberry Cream Cheese Filling
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Churro Cups
  1. In a medium saucepan over medium heat, add water, butter, and salt. Bring to a boil and stir until butter is completed melted. Turn off heat and add in flour. Stir until all flour is incorporated and becomes a smooth dough ball. Add in eggs and stir into dough, mixing until dough becomes smooth and uniform again. Scoop dough into a pastry bag.
  2. Preheat oven to 425ºF.
  3. Invert your MINI muffin tin or cake pop pan, so that the bottoms are facing up, and lightly grease the exterior of 21 of the molds. I recommend you space them out, skipping every other mold, so that the bowls aren't too close together. Using a star tip, pipe around the greased molds until you cover the entire mold. Make sure when you are piping that each new circle layer is touching the previous layer, so that there are no gaps. Bake for 25-30 minutes until churros turn golden brown and are crispy. A pool of oil will be puddled at the bottom of the baking pan, but you can ignore that.
  4. Gently remove the churro bowls from the molds and let cool for a few minutes. In a small bowl, mix together sugar and cinnamon. Pour into a Ziploc bag. Place one churro into the bag at a time, moving the churro bowl around in the bag until the exterior of the bowl is completely covered in cinnamon sugar. Repeat with remaining churro bowls. Do not skip the sugar step as your churros will have little flavor without the sugar. I also found that the Ziploc bag method works much better than just simply trying to roll the churro bowls in a bowl filled with the cinnamon sugar. Set aside until your filling is ready.
Strawberry Filling
  1. Pulse softened cream cheese, strawberries & sugar in a food processor until smooth. If berries aren't juicy enough & mixture is too thick, adjust consistency with a few drops of milk. If it is too thin, adjust with a little more cream cheese.
  2. I left my filling fairly runny but make it as stiff as you wish, it will taste great no matter what! Fill churro cups with filling & top with more strawberries - whole or sliced. Serve immediately.
Recipe Notes
  • Another filling alternative would be some Kahlua & Fresh Fruit:
  • 6 cups fresh fruit
  • 3 Tbsp brown sugar
  • 3/4 cup Kahlua
  • Cut fruit into 3/4-inch pieces & place in a bowl, sprinkle with brown sugar.
  • Add Kahlua; stir gently. Cover & refrigerate 30 minutes to blend flavors.

Coconut Shrimp w/ Spicy Rhubarb Sauce

I have an obsession with rhubarb. I think because it is something I grew up with that makes it a nostalgic thing for me. Now, I’ll be the first to admit when it comes to rhubarb, my mind immediately jumps to desserts. But, over the years, I’m leaning more and more to using it in savory ways.

Tart and tangy, with just a little bit of sweet and spicy complexity, this rhubarb sauce is a unique and unexpected twist that is perfect served with coconut shrimp.

Brion & I love coconut shrimp which is really odd given that neither of us like coconut?? One of the nice things about this meal is that it takes minimal prep work but gives great results. We have tried many versions of sweet & spicy sauce with these shrimp and enjoyed them all. Today we’re experimenting with this savory rhubarb sauce. Should be good!

Print Recipe
Coconut Shrimp w/ Spicy Rhubarb Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Rhubarb Sauce
  1. In a heavy saucepan, combine sugar, cider vinegar, ginger, cinnamon & cumin. Bring to a simmer over low heat, stirring until sugar dissolves. Add rhubarb & onion; increase heat slightly & cook until rhubarb is tender & mixture thickens, about 5-7 minutes. Cool then place in a food processor with Hot Red Pepper Jelly & process to a smooth sauce. Adjust the amount of red pepper jelly used to your liking. Set aside.
Coconut Shrimp
  1. Using 3 separate bowls, place flour in the first, beaten egg in the second & panko/coconut mixture in the third.
  2. Clean & devein shrimp. Dust them with flour then dip in the egg & lastly coat with panko/coconut mixture.
  3. Preheat skillet over medium heat. Melt butter then add oil. Once the combo is heated, place the shrimp in the skillet & cook 2-3 minutes on each side until golden brown.
  4. Place cooked shrimp on paper towel then serve with spicy rhubarb sauce. We enjoyed these shrimp as a main course with rice & some steamed broccoli.

Cinnamon Roll Rhubarb Bread

Rhubarb is the rebel of the vegetable world. It looks like celery, tastes like sour candy, its leaves are poisonous and unlike most spring and summer produce, its barely edible raw. With such a feisty personality, its no wonder some are intimidated to cook it.

More than any other fruit or vegetable, rhubarb to me is the sign of the changing season. It is the signal that summer is arriving in those ruby red or speckled green & pink stalks. I snap up what I can in the garden and when I see it at the supermarket. I take all I can and more, slicing and freezing the excess for rhubarb cravings that come in winter.

Year-round, I save rhubarb recipe ideas I hope to make once I get my hands on the first stalks of the season. No summer would be complete without cinnamon rhubarb bread …. still warm from the oven and the heavenly smell of cinnamon in the air!

Print Recipe
Cinnamon Roll Rhubarb Bread
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
Ingredients
Rhubarb/Cinnamon Filling
Glaze - Optional
Servings
Ingredients
Rhubarb/Cinnamon Filling
Glaze - Optional
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Rhubarb Filling
  1. In a saucepan, combine all ingredients except vanilla & food color. Heat to medium high & stir occasionally until rhubarb begins to break down completely. Remove from heat, stir in vanilla & food coloring; allow to cool to room temperature.
Dough
  1. In a small dish, combine yeast with lukewarm water & 1 teaspoon of the sugar. Allow to sit for a few minutes until frothy.
  2. In a large bowl, slightly melt butter; cool a couple of minutes then whisk in egg. In another bowl, whisk together flour, salt & remaining sugar. Add yeast mixture to butter mixture, whisking together. Add flour mixture, combine then turn on a floured work surface & knead for about 5 minutes. Dough will be very soft but not sticky.
  3. Lightly grease bowl, place dough ball in it & cover with a towel. Place in a draft-free place & allow to rise for about 20 minutes. Butter a 9 x 5-inch loaf pan; set aside
  4. Turn the dough onto a lightly floured work surface & press down to deflate it. Fold in the two opposite sides to meet in the middle, then fold in the remaining two sides to meet, so that you've formed the dough into a square. Press down to flatten it slightly, then cover loosely and let stand for 10 minutes
  5. With a floured rolling pin, rolling the dough to form a rectangle that's 12 by 22 inches. Make the corners as square as possible. If you're having trouble with the dough shrinking back, pause briefly before trying again.
  6. Spread rhubarb/cinnamon filling over the dough, leaving a 1-inch border around the edges. Now fold the two long sides of the dough in one at a time, so that the meet each other in the middle. Pinch them together gently to seal the seam. Gently roll over the surface with a rolling pin to flatten the folded dough to about 7 by 25 inches.
  7. Starting at the narrow end, roll up the dough, making a thick spiral. When you get to the end, brush a little egg wash on the loaf at the spot where the end will hit. Pinch the end a bit to seal it.
  8. Carefully & gently place the roll, seam side-down in the buttered pan. The roll of dough should nearly fill it. Cover it loosely with plastic wrap & place in a warm, draft-free place to rise for about 25-30 minutes, until almost doubled & about 2 inches above the top of the pan. Meanwhile, adjust the oven racks so that you have one rack one-third up from the bottom of the oven.
  9. Preheat to 350 F.
  10. Lightly brush remaining egg wash over loaf & bake for about 20 minutes. You may need to cover the top loosely with aluminum foil towards the end of baking to prevent over-browning. Bake until the loaf, when removed from the pan, sounds hollow when tapped with your fingertips. Cool on a rack.
Glaze
  1. Make glaze by whisking together 2 Tbsp rhubarb filling, 1 cup powdered sugar, and enough lemon juice to make the glaze pourable (1-2 tbsp should do it). When bread has slightly cooled, drizzle with glaze if desired.

Hot Cross Cream Cheese Braid

Hot Cross Buns, the sweet roll with a mythical history, are an Easter classic. This simple piece of spiced bread decorated with a cross, while not an extravagant treat, is a global food tradition. Given their long running history, it is no wonder there are so many fables surrounding their origin. From warding off evil spirits to cementing friendships, the stories of hot cross buns can be documented back to 6th century Greece.

While hot cross buns are now sold and enjoyed throughout the year, they were once reserved for Good Friday alone. Brion & I are extremely fond of these little gems, so every year I enjoy to come up with a new version but still not straying away from the original iconic bun (or bread) taste.

Print Recipe
Hot Cross Cream Cheese Braid
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Marinate Fruit
  1. In a bowl with a lid, marinate prepared dried fruit in your choice of alcohol or orange juice overnight or at least 30 minutes.
Sweet Dough
  1. In a bowl, combine yeast, lukewarm milk & 1 Tbsp sugar; allow to sit until frothy.
  2. In a bowl, combine flour, salt, cinnamon, cardamom & ginger.
  3. In a larger bowl, melt butter slightly; add remaining sugar, beaten egg, vanilla, a portion of the marinated fruit & frothy yeast mixture. Combine then add flour mixture & continue mixing to combine all ingredients.
  4. On a lightly floured surface, knead dough for about 15 minutes. If necessary, add a bit more flour. Shape into a ball; place in a greased bowl, turn over once or twice to coat the dough with oil. Cover, let rise until doubled, about 1-1 1/2 hours.
Cream Cheese Filling
  1. In a bowl, beat cream cheese, sugar, vanilla & any excess rum drained off fruit until smooth.
Assembly & Baking
  1. On a lightly floured work surface or parchment paper, roll the dough into a 12 x 14-inch rectangle, ensure an even thickness of 1/4 inch.
  2. Along one long side of the dough make parallel, 4-inch long cuts that are 1-inch apart (like piano keys), with a pizza cutter or sharp knife. Repeat on opposite side, making sure to line up these cuts with those you have already made on the other side.
  3. Spoon all but 1/4 cup cream cheese filling down the center of the rectangle. (Reserve the 1/4 cup of the cream cheese for making crosses on baked braid). Leaving 1-inch on the top & bottom unfilled. Smooth cream cheese mixture then top with remaining marinated fruit.
  4. Begin folding the cut side strips of dough in pairs over the filling at an angle, alternating left, then right, as if you were braiding, until you reach the other end. Tuck the ends underneath the braid.
  5. Transfer to a baking sheet; cover with a loose plastic wrap & a towel. Allow to rise in a draft-free place until doubled in size, about 30 minutes. Preheat oven to 350 F. Just before placing braid in the oven, make the egg wash & lightly brush over the top of the braid.
  6. Bake 20 minutes until golden brown. Check after 15 minutes; if the braid is starting to brown to fast, float a piece of foil, shiny side down, over it. Remove from oven & allow to cool slightly.
Decorating
  1. Place 1/4 cup cream cheese mixture in a small piping bag that has been fitted with a small round tip. Make crosses on braid.
Recipe Notes
  • If you would prefer, mix all the marinated fruit right into the dough instead of putting some in the filling.
  • If you would rather not decorate with some crosses on top, use all cream cheese in the filling, your choice.

Plantain Ginger Cake Fingers

Plantains aren’t meant for eating right out of the peel, but they are transformed into a gently sweet dessert when caramelized.

It’s easy to confuse a plantain with a banana because they look so much alike. Both fruits come from the same family of plants. Though they look alike, the biggest differences between bananas and plantains is in their flavor profile, size, skin thickness and how they’re used in the kitchen.

Like bananas, they start green and progress to yellow and then a dark brown-black as they ripen. The darker they are, the sweeter they’ll be. Plantains can be eaten at any stage of ripening, but you’ll need a knife to peel them.

Plantains are starchier and usually larger and tougher than bananas, with a much thicker skin. Very versatile in that they can be boiled, baked or fried.

We grew to like plantains after our extended stay in Ecuador some years ago. Every so often they are a nice treat to have again.

Print Recipe
Plantain Ginger Cakes
Votes: 2
Rating: 5
You:
Rate this recipe!
Course dessert
Cuisine American, Cuban
Servings
Ingredients
Caramelized Plantains
Cake
Course dessert
Cuisine American, Cuban
Servings
Ingredients
Caramelized Plantains
Cake
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
Caramelized Plantains
  1. Slice plantains into slices of equal thickness. In a small saucepan, combine butter & sugar; cook until butter has melted & sugar has dissolved. Cook until syrup has thickened; add sliced plantains. Gently stir to coat plantain well. In the bottom of 8 ramekin baking dishes, arrange overlapping slices. Divide any remaining syrup between them. Set aside.
Cake
  1. Preheat oven to 350 F.
  2. In a bowl, sift together flour, baking powder, baking soda, spices & salt.
  3. In another bowl, beat the butter with sugar until light & fluffy. Add eggs, one at a time then the vanilla. Slowly add one third of the flour mixture & half a cup of the coconut milk. Mix until incorporated.
  4. Add the second third of the flour mixture & the other half of the coconut milk. Finish with the final third of the flour mixture. Mix until all the ingredients are well combined. The batter is smooth & fluffy. Pour the batter over the caramelized plantains, dividing it evenly between the ramekins.
  5. Bake for 30 minutes or until golden brown & a toothpick inserted in the centers comes out clean. Transfer ramekins to a cooling rack & allow to cool for 10 minutes. Loosen the edges of the cake with a spatula & carefully turn each ramekin upside down onto serving plates.
Recipe Notes
  • For something different, I decided to make my plantain cake in an oblong tart pan so I could cut it in 'fingers'. Use whatever baking dish you chose, the cake is very adaptable.

Caramilk Apple ‘Baskets’

The Caramilk chocolate bar is a Canadian creation that has been around since 1968. First produced at the Cadbury factory in Montreal then production moved to the Gladstone factory in Toronto in 1978 and has been made there ever since.

The general name for the candy confection is actually Cadbury Caramilk, but in the USA, this candy bar is more familiarly known as Caramello. The entire styling of the bar is different depending on where it is sold and this can lead to confusion that these are different candy bars when they are actually the same product. There are some variations in the recipe in different countries but the overall taste is remarkably similar.

There have been countless theories and debates about how Caramilk gets the soft flowing caramel inside the Caramilk bar. To date, it is still one of those Canadian enduring mysteries as Cadbury has guarded the Caramilk ‘secret’ for over 50 years.

These apple tart/baskets are certainly taken up a notch by simply adding a piece of Caramilk chocolate to the center. Who knew …. what’s old is new again!

Print Recipe
Caramilk Apple 'Baskets'
Votes: 2
Rating: 5
You:
Rate this recipe!
Course dessert
Cuisine American
Servings
Ingredients
Course dessert
Cuisine American
Servings
Ingredients
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
Pastry
  1. In a bowl, whisk together flour, sugar & salt. Add cold butter, vanilla & lemon zest. Cut into flour mixture with a pastry blender until dough starts to come together & form clumps. Divide 2/3 of pastry between 10 tart/muffin cups. Using fingertips, evenly press the dough into each cup. With remaining pastry, divide it into 10 balls & flatten each to form a top for each tart. Place pastry in refrigerator until filling is prepared.
Filling
  1. In a saucepan, whisk together 1 1/4 cups water, both sugars, spices, salt & lemon juice. Add the diced apples & simmer for 10-12 minutes to soften apples, stirring occasionally. Combine remaining 1/4 cup water with cornstarch & add to apple mixture; continuing to cook until thickened. Remove from heat & allow to cool.
Assembly/Baking
  1. Preheat oven to 350 F.
  2. Place a Tbsp of apple filling in each tart shell. Divide the Caramilk bar into 10 pieces. Place one piece in the center of each tart. Divide remaining apple filling between the 10 tarts. Top each with a pastry round & bake for about 35 minutes or until golden.
  3. Serve inverted on a serving plate, either as is or with your choice of topping.

Blackberry Roly Poly Pudding

Roly poly pudding also known as shirt sleeve pudding is a traditional British pudding. It was probably created in the early 19th century. The dessert was traditionally made with a ‘suet’ (hard animal fat) dough that was spread with jam and then rolled up and steamed or baked. It got the name ‘shirt sleeve‘ as it was steamed in an actual shirt sleeve.

The pudding is a nostalgic one for many British adults, as it was very popular 30-40 years ago as part of British school dinners, topped with a custard.

Today, roly poly is not only made with a jam filling but also with fresh fruit and served when one needs a comforting ‘retro‘ dessert.

Print Recipe
Blackberry Roly Poly Pudding
Votes: 2
Rating: 5
You:
Rate this recipe!
Servings
Ingredients
Dough
Filling
Topping
Servings
Ingredients
Dough
Filling
Topping
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
Dough/Filling
  1. In a bowl, combine flour, sugar, baking powder & salt. Cut in shortening & butter until crumbly. Add sour cream & blend until ball forms. Roll out on a floured surface into a 15" x 10" rectangle. Spread with 1/4 cup softened butter, sprinkle with remaining filling ingredients. Roll up, jelly-roll style, starting with the long side. Cut into 10 slices. Place slices, cut side down, in a 13" x 9" baking pan.
Topping
  1. Preheat oven to 350 F.
  2. In a saucepan, combine water, brown sugar & cinnamon. Bring to a boil; remove from heat & stir in cream. Carefully pour hot topping over filled slices.
  3. Bake, uncovered for 35 minutes or until bubbly. The center will jiggle when dessert is hot out of the oven but will set as it sits for a few minutes. Serve warm.