I stand corrected. The apple cake recipe I published a few weeks ago is similar to, but not the same as my late Aunt Doris’ recipe. It is a dense cake with a sweet apple topping, but this cake is much bigger and will definitely feed a crowd. There’s less oooey-gooey, cinnamony goodness in the topping; although you could make that topping and put it on this cake…
Without further ado, here’s Aunt Doris’ cake, recipe via my Aunt Helen, Doris’ daughter.
Aunt Doris’ Legendary Apple Cake (the real one)
For the cake:
- 3 pounds (about 4) apples, peeled & cut into wedges (I used Fujis since they were on sale.)
- 1C shortening
- 1C granulated sugar
- 1 1/3 C milk
- 3 C all-purpose flour
- 1 large egg
- 1/2 tsp baking soda
- 1/2 tsp Kosher salt
- 1 tsp vanilla extract
For the topping:
- 2 tbsp butter
- 2 tbsp granulated sugar
- a few sprinkles of cinnamon
- Preheat oven to 350F.
- Peel & cut apples into wedges.
- Cream shortening & sugar until well combined.
- Add milk, egg, & vanilla.
- Folk in flour, baking soda, and salt.
- Spread in an 11″X17″ pan.
- Put apples in the dough, overlapping slightly, and pressing down gently.
- Make the topping. Sprinkle the top of the cake with 1 tbsp of granulated sugar, put pats of butter across the top of the cake, then sprinkle with 1 tbsp of sugar & a sprinkle of cinnamon.
- Bake at 350F for 30-40 mins or until edges turn golden brown.
- Best when served hot!