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Ingredients
| whole apples: 7 (peeled, cored and sliced) |
| all-purpose flour (unsifted): 2 cups |
| salt: 1 tsp |
| salted butter: 1 cup |
| active dry yeast: 1 .25oz package |
| water: 1/4 cup (warm) |
| granulated sugar: 1 tsp |
| eggs: 2 (yolks) |
| tapioca pudding: 1/2 cup |
| granulated sugar: 3/4 cup |
| ground cinnamon: 1 tsp |
Aunt Lydia's Apple Cake
Credit: AllRecipes
User rating:
"This recipe was originated by my aunt about 60 years ago. It can be served for a breakfast treat or for dinner with a scoop of ice cream. It took many years before she released this absolutely delicious cake recipe."
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Prep Time
min -
Cook Time
min -
Servings
24 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Sift flour and salt together into a medium bowl. Cut in butter as for pie crust to pea sized pieces. Set aside.
- Put warm water and 1 teaspoon sugar in a large bowl. Add yeast. Let dissolve. Add slightly beaten egg yolks to yeast mixture.
- Add flour mixture and gently mix until mixture forms a ball. Divide in half. Use one-half for bottom and one-half for top crust. Roll out one crust to fit a 9x13 inch ungreased pan. Sprinkle tapioca over dough.
- Fill with sliced apples, piled high. Sprinkle with mixture of 3/4 cup sugar and 1 teaspoon cinnamon.
- Roll top crust to fit pan. Put top over apples, seal in around pan, tucking top under (do not flute). Do not prick.
- Bake at 350 degrees F (175 degrees C) for 45 minutes. While still slightly warm, frost with butter frosting.