I started making this rustic cake when I was in graduate school and appreciated the fact that it economically includes about half the amount of butter and eggs of other cakes of this size. The recipe makes a seemingly small amount of stiff batter compared to the volume of sliced apples, but once the apples are stirred in and the cake is baked, it works well. I can’t pinpoint the origin of this, but I would bet on an old popular magazine like Woman’s Day.

Apple Cake

¼ c soft butter

1 c sugar

1 egg

1 c all-purpose flour

½ tsp baking powder

¼ tsp baking soda

¼ tsp salt

1 tsp cinnamon

½ tsp grated nutmeg

½ tsp ground ginger

Pinch of ground cloves

3 tart apples, peeled, cored and thinly sliced into 1/8-inch thick slices

Cream the butter and sugar well, add the egg and continue to beat until light and fluffy. Sift the fry ingredients together and add, stirring until well mixed. Gently stir in the apples. Pour into a buttered 9-inch pie pan, spreading the batter smoothly over the apples. Bake in a pre-heated 350-degree oven for an hour. Serve warm with whipped cream.

Categories: Apple, CakeTags: Apple cake