Long ago, in a wind-swept town on the prairies of Saskatchewan, I watched my friend Marge make the most unusual apple cake I'd ever seen. Scribbling madly while she stirred, I captured this recipe. I've still never seen or tasted anything like it, even after the 30 years that have passed since she served it to me. —Abra Bennett
1 1/2 cups
all purpose flour
apples, use an assortment of types
1 1/2 teaspoons
Mix and chop together with a fork the flour, brown sugar, baking powder, coriander, salt, and eggs, until you have a rough mass of dough which will become your topping.
Peel and thinly slice the apples, place them in a buttered 9" pie dish, and sprinkle them with the raisins. Sprinkle the fruit with the brandy and lemon juice, then cover with the topping. Pour the melted butter over all and sprinkle with cinnamon sugar.
Bake at 375 for 30 minutes.
Serve warm with a scoop of vanilla ice cream or a cloud of whipped cream. If there are any leftovers, this cake makes an excellent breakfast, or lunchbox surprise.
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