Apple Cake

A warm slice of apple cake was a delightful lunch treat on a Sunday afternoon! This recipe is from Ida Mae Cross. Someone else will have to provide the family tree.

Oh, my. This is the first of 17 cakes in this section! I don't think I've even made one cake as an adult.

The star ingredient is, of course, apples. I used 2 unpeeled, but thinly sliced, Winesap apples. They were mixed with lemon juice, sugar, cinnamon, and nutmeg.

Separately, I combined all the dry ingredients, then mixed in the slightly beaten egg and half the melted butter. It was pretty dry...I bet Ida Mae meant to tell me to add the milk now. I added the milk. Much better.

Now the fun part.:

• Butter the pan. I almost used my cooking oil spray, but I decided that a cake is a dish where 'buttering the pan' probably adds something to the finished product. So I buttered the pan.


• Spread half the batter in the pan. Yikes. It barely covers the bottom of the pan. (That may be because this calls for a nine-inch round cake pan and I'm using my square glass pan. I should have mentioned that I DO NOT OWN A CAKE PAN of any shape.)


• Cover with a single layer of the apple slices.


• Spread the remaining batter over the apple slices. This is where I started feeling pretty bad about ruining someone's elegant cake recipe. It seemed like I was just putting the batter anywhere I could get it to spread.


• Arrange remaining apple slices on top...blah blah blah...yeah, right. I've already made a mess of this, so I just dumped the remaining apples on top and pushed them around. I knew it would at least taste good because of the ingredients.


• Combine brown sugar & the rest of the melted butter and drizzle over the top. Done.


• Bake 55 minutes at 375.

When it came out of the oven, it was gorgeous! A nice golden brown cake with apple slices on top. And it's so moist and delicious.