Best Ever Deep Dish Apple Cake
This is inspired by a baker extraordinaire, my once-mother-in-law Shirley Posluns, famed for her amazing apple cake. It is not her recipe exactly – you'd have to watch her make it – but it is pretty darned close and as she dictated to me many, many times. I think you'll love this cake. Just choose McIntosh or, Cortland apples for this easy cake and make sure you don't skimp on the apples - the batter is just a glue that holds it all together.
Preheat oven to 350 F. Spray a 9 by 13 inch Pyrex baking pan with nonstick cooking spray. Place on a baking sheet, lined with parchment paper.
Prepare the apples and place in a large bowl. Toss with the sugar, cinnamon and lemon juice. Place apples in the baking dish. They should totally cover the baking dish quite generously. If you find you need more –now is the time to do it. Add more! The pan should be overflowing with apples. It is almost impossible to use too many apples in this recipe.
In a large bowl, hand mix the oil and sugar; then add eggs and vanilla. Fold in flour, baking powder and salt to make a very gloppy, thick batter.
Pour batter evenly over apples. Shuffle pan a few times. Place on baking sheet and bake 50-70 minutes (it varies, depending on how juicy apples are) or until cake is set up and slightly browned on top. Cool a little before serving.
Serves 10-14. Can be made ahead 2-3 days, but does not freeze well.
© This is a Marcy Goldman/BetterBaking.com original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ BetterBaking.com recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.