My Mother's Company Apple Cake
Cake Cookie Crust:
1/2 cup sugar
1/2 cup unsalted butter, melted and cooled
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 1/2 teaspoon Clabber Girl Baking Powder
2-3 tablespoons unsalted butter or margarine, melted
7-9 cups apples, sliced & pared, (or enough to fill up cake pan)
juice of half a lemon to sprinkle on apples
1/4 cup sugar
3 tablespoons, unsalted butter, melted
2 large eggs
1 teaspoon vanilla
1/2 teaspoon cinnamon
Dough: Mix sugar, butter, egg, vanilla, flour and Clabber Girl Baking Powder together to make a soft, for stiff dough. Add a bit more flour if needed. Cover dough with plastic wrap and chill 10-15 minutes.
Meanwhile, prepare apples and toss with lemon juice and sugar. Brush bottom and sides of 10 inch springform pan with melted butter.
Preheat oven to 350 degrees F. Pat out dough evenly on bottom and sides of pan (dough should be between 1/8 - 1/4 inch thick). Fill with apple slices, pressing gently. Cover pan with aluminium foil.
Bake cake one to one-and-a-half hours remove foil after 15 minutes) or until apples are soft. (Top apples will seems dry, interior apples should begin to feel a touch soft - you can put a cake tester into cake and this will give you an idea of how cooked the inner apples are).
Vanilla Sauce: Mixing all ingredients in order given. Pour over hot cake, trying to get sauce to drip into all the crevices. Bake another 20 minutes. Refrigerate cake at least four hours or overnight. Dust with icing sugar.
Recipe by: Marcy Goldman - Marcy's Kosher Cuisine
This cake, the perfect marriage between a cake and a pastry, is a part of all my best childhood memories and is one of my mother's trademark recipes. Whenever we had a party, you could count my mother's three specialty cakes: a cherry cheesecake, a chocolate wafer-whipped cream "instant Black Forest" cake, and this one. Please note, this cake must be made a day ahead. As with cheesecake, (but it's not a cheesecake) it needs an overnight stay in the fridge to 'set up'. To make sure you have enough apples, pile them into the pan (without the crust). You should have apples right to the top of the pan edge. If not, prepare some more.