Mary's Apple Cake

Notes: Using her great-grandmother's recipe, Cindy Davis sells this cake to River Bend Country Store customers.
Makes 12 servings


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About 2 cups all-purpose flour
1 1/4 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (3/8 lb.) plus 2 tablespoons butter or margarine
1/4 cup milk
1 large egg
4 cups peeled, cored, and thinly sliced apples such as Golden Delicious, Granny Smith, or Newtown Pippin (about 1 1/4 lb. total)
1 teaspoon ground cinnamon


1. In a food processor or bowl, mix 2 cups flour, 1/4 cup sugar, baking powder, and salt.

2. Cut the 3/4 cup butter into small pieces and add to flour mixture. Whirl or cut in butter with a pastry blender until mixture has texture of fine crumbs.

3. Beat milk and egg to blend. Pour into flour mixture and whirl or stir with a fork just to evenly moisten. On a lightly floured board, knead dough briefly until it holds together.

4. With floured hands, pat the dough evenly over bottom of a 9- by 13-inch pan and press edges up sides to form a slight ridge.

5. Place apple slices, overlapping slightly, in 3 rows down the length of the dough.

6. In a food processor or bowl, whirl or rub with your fingers the remaining 2 tablespoons butter, 1 cup sugar, and cinnamon until mixture has texture of fine crumbs. Sprinkle over apples.

7. Bake in the middle of a 350° oven until cake is browned, about 40 minutes. Cut into squares. Serve cake warm or cool.

Created date

October 2003

Nutritional Information

Calories 318
Caloriesfromfat 40 %
Protein 3 g
Fat 14 g
Satfat 8.6 g
Carbohydrate 46 g
Fiber 1.3 g
Sodium 318 mg
Cholesterol 55 mg