Applejack Oat Cake

• The Filling
• 2 lbs. apples
• 1/3 c. chopped dates
• 1/4 c. brown sugar
• 1 T. butter
• 1 tsp. gr. cinnamon
• The batter
• 3 c. rolled oats
• 1/2 c.butter
• 1/4 c. applejack
• 2 chicken eggs, beaten
• 2 T. honey
• 1 T. br. sugar
• zest 1 lemon
• salt
• sweetened whipped cream

1. Filling: peel, core, slice and dice the apples. Cook them in the butter in a saucepan until soft. Add the brown sugar, cinnamon, and dates. Cook for a few minutes and set aside to cool.
2. For the pastry, first zest the lemon with a grater, (no pith) Melt the butter, brown sugar, and honey in a saucepan. Mix in the oats & lemon zest, then stir in the eggs and applejack, mixing well. Divide the batter into 3 equal parts.
3. Preheat oven to 375F. In a round cake pan, spread a layer of the pastry in the bottom, distributing it evenly. Add 1/2 the filling, spreading evenly. Add another layer of pastry, the remainder of the filling, and a top layer of pastry. Bake for 30 minutes. Cut into wedges and serve warm, topping each piece with sweet cream.

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Taken from www.epicurious.com/recipes/member/views/applejack-oat-cake-50048944 (may not work)