1 3/4 c All-purpose flour
3 ts Baking powder
3/4 ts Salt
1/2 c Shortening
1 c Sugar
1 Egg
1 1/2 ts Vanilla
3/4 c Milk
TOPPING
2 md Apples (up to 3)
1/4 c Sugar
1 ts Cinnamon
-LEMON SAUCE-
1/2 c Sugar
1 tb Corn starch
1 pn Salt
1/2 ts Lemon rind (optional)
1 c Boiling water
2 tb Butter
1 1/2 tb Lemon Juice
Stir first three ingredients together. In a separate bowl, cream
shortening. Gradually add sugar, creaming well between additions. Add egg
and vanilla and beat until light and fluffy. Stir in dry ingredients
alternating with milk. Pour into well greased 7 x 11 in shallow pan.
TOPPING: Peel and core apples. Cut into eighths. Place in rows on batter
with edges pressed slightly into batter. Sprinkle sugar and cinnamon on
top. Bake at 350 for 50 to 60 minutes. Serve with Lemon Sauce.
LEMON SAUCE: Combine sugar, corn starch, salt, lemon rind in saucepan. Add
boiling water gradually, stirring constantly. Cook and stir mixture over
low heat until clear and thickened (about 5 minutes) Remove from heat and
stir in butter and lemon juice.
A couple of notes:
1) We poured this sauce evenly over the cake when it was done, then cut and
serve.
2) I just called my sister for the recipe, “back then” we didn’t have
microwaves for making the sauce, but she says it is possible to do it in
the microwave. It’ll be faster, a little less work, and less chance of it
burning.
3) This cake also freezes well. We used to freeze it with the sauce and
everything, and thaw it before serving.
4) I’m not sure how common a 7×11 inch pan is, probably any rectangular pan
will do.
Yields
1 Servings