Total Time
40mins
Prep 10 mins
Cook 30 mins

Totally versatile! I've made it with blueberries, apples, orange zest, plain. It's just good stuff. Normally I halve it and make it in a nine-inch cake pan. I actually found the recipe in an ancient southern cookbook called "Charleston Receipts" while I was down in SC. The only real change I make is to sub yogurt for milk as I find it gives it a moister, more coffeecake-like consistency.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Cream sugar and butter in medium bowl with spoon (no mixer required) and add yogurt, eggs, milk, and extracts, mixing well. In smaller bowl, mix flour, salt, and baking powder till totally combined, and fold into wet ingredients, until well mixed. [At this point you should sample the batter because it's AMAZING.] Toss the thinly sliced apples with the cinnamon, set aside.
  3. Spray a 9 by 13 baking pan (or two 9 inch round cakes pans) with cooking spray. Spoon about half of the batter into the pan, spreading evenly with a spatula. It may seem like a thin layer but it will rise. Top with the apple slices (make sure they're evenly placed) and then pour the remaining batter on top, spreading again with spatula. Sprinkle with brown sugar and cinnamon, drizzle with melted butter, and bake for about 30 minutes.
Most Helpful

Made this to take to a neighbor, but definitely had to do a taste test, so cut it into squares & set them on a serving plate (& kept about a quarter of them for myself)! VERY VERY TASTY, & definitely a keeper of a recipe! Next time I want to make this with mixed berries & the zest (I LOVE ZEST, so that's a no-brainer)! Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]

Sydney Mike September 20, 2008