Apple Cake

by Carolina Sanchez Shay

This is kind of a family recipe. It's very popular with friends; everyone seems to love it. My brothers ADORE it, and when I take it to the Thanksgiving party/dinner, I make two--one for the party, and the other for breakfast the next morning.

My Dad got the recipe from an ex-girlfriend. He then taught my Mom how to make it, and the rest is history.

Cake Ingredients:

1 1/2 cups all purpose flour

75 grams butter

6 tablespoons sugar

1 cup milk

1 egg

1 1/2 teaspoons baking powder

3 medium Granny Smith apples

1 teaspoon vanilla extract

1 lemon (will use the juice and the peel)

Topping Ingredients:

1/2 cup sugar

3 teaspoons cinnamon

Preparation

Mix all the dry ingredients (sugar, flour, baking powder).

Melt the butter,and when it cools a bit, mix with previously stirred egg & milk.

Slowly incorporate the butter/egg/milk mixture into bowl with dry ingredients. It should be a batter of smooth consistency.

Add the vanilla extract and grated peel of the lemon. Mix.

Place batter in a pre-greased (butter/flour), rectangular baking pan. It doesn't have to be too deep as the cake is not thick.

Peel apples and slice thin, so you end up with half-moon shapes. For speed, I use a mandolin.

Squeeze the juice of the lemon on the apple slices so they don't turn brown. This adds more flavor to the cake, too.

Arrange the apple slices on top of batter. Make sure you cover all the batter, but don't press down; just overlap the slices.

Coat the apples with the cinnamon/sugar mixture, and then 'strategically' place very small dollops of butter over the top.

Preheat oven to 350, and bake for 30 min. To check for doneness, I insert a knife, and if it comes out clean, then cake is done!