Ingredients

2 cups diced tart apples (peeling unnecessary)
1 cup sugar
1 egg
1 cup sifted flour
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1 cup chopped pecans

Sauce:
1/2 cup brown sugar
1/2 cup white sugar
2 heaping tablespoons flour
3/4 cup water or cider
1/4 cup butter
1 teaspoon vanilla

Yield: 8 servings
Prep time: 15 minutes
Baking: 25 minutes

Directions

Mix sugar and diced apples; let stand until sugar dissolves. Add egg; beat. Sift dry ingredients and stir into apple mixture. Heat oven to 375 degrees (350 or a bit less for oven-glass pan). Bake in a greased 8-inch square pan 35-40 minutes.

Meanwhile, make the sauce. Combine both sugars with flour and stir well in a saucepan. Stir in water; cook and stir over medium heat until thick. Stir in butter, cut into bits. Stir in vanilla. Beat until butter melts.

When cake is baked, pour sauce over it while still hot. Cool a bit before cutting. Recipe adapted from "Our Family Cookbook," compiled by members of Withamsville Church of Christ, Ohio, 1992.

Editor's note: For a no-fat dessert, bake apple mixture in a pie plate, skip the sauce and top warm wedges with frozen vanilla yogurt.