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| Aunt Lydia's Apple Cake |
"This recipe became originated with the aid of my aunt approximately 60 years ago. It can be served for a breakfast treat or for dinner with a scoop of ice cream. It took a few years before she released this genuinely delicious cake recipe."
Ingredients :
- 7 apples - peeled, cored and sliced
- 2 cups all-cause flour
- 1 teaspoon salt
- 1 cup butter
- 1 (.25 ounce) bundle energetic dry yeast
- 1/four cup warm water
- 1 teaspoon white sugar
- 2 egg yolks
- half of cup tapioca
- 3/four cup white sugar
- 1 teaspoon ground cinnamon
Instructions :
| Prep : | Cook : 24M | Ready in : |
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- Preheat oven to 350 levels F (175 degrees C).
- Sift flour and salt collectively into a medium bowl. Cut in butter as for pie crust to pea sized pieces. Set aside.
- Put heat water and 1 teaspoon sugar in a huge bowl. Add yeast. Let dissolve. Add barely beaten egg yolks to yeast mixture.
- Add flour combination and gently mix until mixture forms a ball. Divide in 1/2. Use one-half for bottom and one-1/2 for top crust. Roll out one crust to in shape a 9x13 inch ungreased pan. Sprinkle tapioca over dough.
- Fill with sliced apples, piled high. Sprinkle with aggregate of 3/4 cup sugar and 1 teaspoon cinnamon.
- Roll top crust to in shape pan. Put top over apples, seal in around pan, tucking top beneath (do now not flute). Do now not prick.
- Bake at 350 ranges F (one hundred seventy five tiers C) for forty five minutes. While nonetheless barely warm, frost with butter frosting.
Notes :
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