1 Stick butter or margarine
3 c Sugar (I use 1/2 cup less)
3/4 c Chopped blanched almonds; or
-walnuts; or pecans
1 tb Ground cinnamon
4 Medium-size baking apples;
-pared and thinly sliced
2 3/4 c Sifted flour
3 ts Baking powder
1/2 ts Salt
2/3 c Vegetable shortening
1 1/2 c Milk
2 Eggs
1 ts Vanilla extract
From: Ruth Heiges heiges@post.tau.ac.il
Date: 26 Oct 1995 13:10:30 -0500
1. Melt butter in 13x9x2″ baking pan inoven while pre-heating; remove.
Combine 1 cup of sugar, chopped nuts and cinnamon in small bowl. Sprinkle
evenly oveer melted butter. Arrange apple slices, overlapping slightly.
2. Sift flour, remaining sugar, baking powder and salt into large bowl. Add
shortening, milk, eggs and vanilla. Beat at low speed, until combined,
then at high speed for 2 minutes. Pour evenly over apples.
3. Bake at 350 F (160 C) for 1 hour and 10 minutes, or until top springs
back when lightly pressed with fingertip.
4. Cool in pan on wire rack for 5 minutes. Loosen around edges with a
knife. Cover with a large serving tray or cookie sheet. Turn. Lift off pan.
This came from an issue of either Family Circle or Woman’s Day over 20
years ago. It has never failed and has never failed to please. The original
recipe calls for the blanched almonds, but I prefer the taste and texture
of walnuts or pecans. I also recommend using Granny Smith apples, and
unsalted margarine can be used in place of vegetable shortening. Butter is
best for the topping. The full quantity of sugar is too much for my taste.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings