It’s officially 2011 and I STILL haven’t posted about the most delicious Applecake of 2010! Too many delicious moments have kept me away but here it is, finally! Enjoy.
Nothing says Thanksgiving like a delicious sweet and tart apple dessert with a crispy topping. There are a million styles and varieties to choose from and none ever seem to go out of style. My favorite, hands down, is Great Aunt Selma’s Apple Cake. Even though the recipe is Aunt Selma’s it was my Step Dad who made it year after year. In fact, it’s the only thing I ever remember him making in the kitchen, ever.
This year, in his honor, FCM (Favorite Cousin Mindy) and I set out to make it together.
Here’s the cherished recipe and a peek at just how delicious it turned out
Aunt Selma and Ed’s Favorite Apple Crumb Cake
Preheat oven to 350°
- 6 large apples peeled and sliced thin (McGowan, Cortland, MacIntosh, Granny Smith)
- 2 cups all purpose flour
- 1 tsp baking powder
- ¼ lb (1 stick) butter
- ½ cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tsp cinnamon
Peel and thinly slice 6 large apples, set aside.
Sift together flour and baking powder. Cut the butter into ¼ inch cubes and crumb together with the flour mixture.
Beat the egg together with the vanilla and add to the flour mixture – stir in lightly, do not mix completely. Grease a 9×9 square oven safe pan and pat 2/3 of the crumb mixture into the bottom of the pan.
Toss the sliced apples with cinnamon and ½ cup of sugar, add to pan on top of the packed crumb layer.
Dot the apples with butter.
Sprinkle the remainder of the crumb mixture on top.
Bake in the center of the oven at 350° for 50-60 minutes. The top should be brown and the apples soft when finished. Cool on a rack uncovered. Voila!