Recipe by mollypaul
Use a good baking apple for this old favorite such as Granny Smith, Jonathan, Cortland, Empire or Winesap. Cooling time not included in preparation time. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Top Review by 1st-Marilyn
Wonderful flavor, lemon sauce was a big hit, plus whipped cream. Yum! EASY to make. Not too sweet. Just right. I used Ginger Crisp apples. They softened right up. I didn't get the caramelized apple flavor mentioned by Brandess. Was that because my apples were too juicy?
- 2 cups flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄4 cup butter (no substitutions)
- 1 egg
- 3⁄4 cup milk
- 2 cups apples, peeled and thinly sliced
- 1⁄3 cup sugar
- 1 teaspoon ground cinnamon
Directions See How It's Made
- Preheat oven to 350F and butter a 8-inch cake pan.
- Sift flour with baking powder and salt.
- Cut in butter.
- Beat egg, add milk and stir quickly into flour mixture.
- Place apples decoratively in the prepared cake pan, sprinkle with sugar and cinnamon; spread dough over the top.
- Bake for 45 minutes.
- Loosen cake from sides and bottom and turn out onto a cake plate immediately.
- Serve with the dessert sauce of your choice; cinnamon, maple, butterscotch, brandy or lemon.