This recipe comes from my great grandmother and is in our family cookbook. It's something I grew up eating often, especially when the apples from our tree were ready. Great as an afternoon snack with coffee or tea. —Kellia Brinson
What You'll Need
unsalted butter, softened
1 1/4 cups
large eggs, room temp.
just boiled water
apples (I like using a sweet/tart variety like Pink Lady), you may need more/less if your apples are particularly large or small
cinammon & sugar, for sprinkling
Preheat oven to 375 F. While the oven is heating, cut apples into 1/4" slices.
Cream together butter and sugar in a large bowl. Add eggs and mix well.
Slowly add the water, stirring constantly until ingredients are combined.
Sift the dry ingredients into a medium bowl and mix together. Add to the bowl with wet ingredients.
Mix gently until combined and divide the batter into the two greased and floured 9" pans. Spread evenly using a rubber spatula.
Arrange apple slices in concentric circles over the top of the cakes, overlapping each slice a bit.
Sprinkle with cinnamon & sugar to taste. (I personally go light on the sugar and heavy on the cinnamon.)
Bake for about 45 minutes, or until cake is set and slightly golden.