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Prep time
20 minutes
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Cook time
45 minutes
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Makes
2 9" Cakes
Author Notes
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
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Ingredients
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2 tablespoons
unsalted butter, softened
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1 1/4 cups
sugar
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2
large eggs, room temp.
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1/4 cup
just boiled water
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2 teaspoons
baking powder
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1/2 teaspoon
salt
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2 cups
AP flour
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5
apples (I like using a sweet/tart variety like Pink Lady), you may need more/less if your apples are particularly large or small
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cinammon & sugar, for sprinkling
Directions
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Preheat oven to 375 F. While the oven is heating, cut apples into 1/4" slices.
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Cream together butter and sugar in a large bowl. Add eggs and mix well.
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Slowly add the water, stirring constantly until ingredients are combined.
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Sift the dry ingredients into a medium bowl and mix together. Add to the bowl with wet ingredients.
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Mix gently until combined and divide the batter into the two greased and floured 9" pans. Spread evenly using a rubber spatula.
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Arrange apple slices in concentric circles over the top of the cakes, overlapping each slice a bit.
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Sprinkle with cinnamon & sugar to taste. (I personally go light on the sugar and heavy on the cinnamon.)
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Bake for about 45 minutes, or until cake is set and slightly golden.
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