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Mary's Apple Cake

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


  • 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

Nutrition 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

How to Make It

  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.