I found a similar recipe on the internet many years ago when I was looking to use up some apples from apple-picking. I made some minor tweaking including less sugar and more cinnamon. It is so good that I don't make it too often because I have no control. I use whatever apple variety is available; if it is a soft variety I just slice them thicker. I use 6 medium-large apples and after slicing they nearly fill a two-quart mixing bowl. That's a lot of apples . . . —Sadassa_Ulna
- Makes one huge cake
small amount oil, butter or shortening to grease the pan
small amount sugar for the pan
apples, any variety
rounded tablespoon cinnamon
white sugar, separated
all purpose unbleached flour
- In a large bowl mix the cinnamon with 1/3 cup sugar. Peel, core and slice the apples right into the cinnamon mixture; I like to slice some very thin and some nearly a 1/2" thick for variety. Toss to coat and allow apples to sit for 20 minutes or up to 2 hours.
- In a second large bowl mix the remaining 1 cup sugar with the brown sugar with a fork until brown sugar is mostly lump free. Add flour, baking powder and salt and blend.
- Preheat oven to 350 degrees. Grease a tube pan and toss some sugar around in it like you would flour, and empty the excess.
- Add remaining wet ingredients to the flour mixture. Stir by hand until batter is smooth. It will be very thick. Strain the apples over the mixing bowl to collect apple cinnamon juice, and stir batter to incorporate this juice.
- Drop batter by a tablespoon into the prepared pan and smooth around so that the bottom covered. Place apple slices to cover. Repeat this process until all is in the pan. It is a crazy amount of apples to cram in but push the apples down if you have to. If you still have extra apples chop them into smaller pieces and cram them onto the top. Push them down so at least some batter oozes through to the top; the batter is the glue that holds the apples together.
- Bake 1-3/4 hours - yes almost 2 hours. Turn pan 180 degrees every 1/2 hour to promote uniform crunchy crust. Cover with a loose piece of foil for the last 15 minutes. Allow to cool in the pan for 20 minutes before carefully removing, it will still be pretty hot. Cool completely on a rack.