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Author Notes: The basis for this recipe came from my mother's Hadassah Cookbook, which I baked for the first time in 1958. Long ago I changed the quantities of the ingredients to suite my family's tastes and have been successfully baking it ever since. I hope you will like it as much as they do. Even in China, it still comes out great - minus the MacIntosh apples, that is! - RozzieW
Serves 1 8-inch square cake
- 2 large or extra large eggs
- 3/4 cups oil
- 3 tablespoons cold water
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 cup granulated white sugar
- 1 1/2 cup all purpose flour
- 4-6 peeled, cored and sliced MacIntosh or other booking apples
- 2-3 teaspoons cinnamon
- 2-3 tablespoons brown sugar
- sprinkling of cinnamon for the top of the cake
- Preheated oven at 350 degrees and well-grease an 8-inch square baking pan or glass dish.
- Mix eggs with oil, either with a fork by hand or with a mixer. Add water, baking powder, salt, vanilla and sugar and blend well.
- Add flour and blend well. Add more water by the teaspoonful if batter is overly thick.
- Pour 2/3 of the batter into baking pan. Place sliced apples on top of the batter and sprinkle with cinnamon and brown sugar. Carefully spread remaining batter by spoonfuls to cover the apples, cinnamon and brown sugar. Sprinkle the batter with more cinnamon and bake for 45 minutes. Test for doneness with a toothpick before removing from the oven. Allow to cool, cut into squares and serve.
- This recipe was entered in the contest for Your Best Apple Cake