It’s been a good fall for my old apple trees. I have been able to make many jars of apple sauce and also bake my favorite apple cake several times. The basic recipe comes from my Mother, Ella. Over the years I have added a few special ingredients, like a bit of cardamom and a glaze for the top of the cake. Ingredients
1 stick butter, softened 1 cup sugar 2 large eggs 1½ cups flour 1 teaspoon baking powder ¼ cup milk 3 medium apples, peeled, cored and sliced into thin wedges 1 teaspoon ground cardamom 1 teaspoon cinnamon 2 tablespoons fruit preserve (I like peach)
Preheat the oven to 350ᵒ. Grease a 9-inch round cake pan. In a mixing bowl beat sugar into the softened butter. Beat in the eggs, one at a time. Add the flour, baking powder and cardamom. Add the milk and mix well. Pour the batter into the cake pan and smooth the top. Gently press the apple wedges into the cake batter, creating circles starting on the outside edge of the cake, until the entire cake is covered. Sprinkle cinnamon over the top of the cake. Bake 45 minutes. Remove the cake from the oven and spread the fruit preserve over the apple wedges. Put the cake back into the oven and bake another 10 to 15 minutes until the cake is done. Cool in the pan before serving. Makes about 8 to 10 servings.