This recipe was originated by my aunt about 60 years ago. It can be served for a breakfast treat or for dinner with a scoop of ice cream. It took many years before she released this absolutely delicious cake recipe.
Aunt Lydia’s Apple Cake
7 apples – peeled, cored and sliced
2 cups all-purpose flour
1 teaspoon salt
1 cup butter
1 (.25 ounce) package active dry yeast
1/4 cup warm water
1 teaspoon white sugar
2 egg yolks
1/2 cup tapioca
3/4 cup white sugar
1 teaspoon ground cinnamon
1 Preheat oven to 350 degrees F (175 degrees C).
2 Sift flour and salt together into a medium bowl. Cut in butter as for pie crust to pea sized pieces. Set aside.
3 Put warm water and 1 teaspoon sugar in a large bowl. Add yeast. Let dissolve. Add slightly beaten egg yolks to yeast mixture.
4 Add flour mixture and gently mix until mixture forms a ball. Divide in half. Use one-half for bottom and one-half for top crust. Roll out one crust to fit a 9×13 inch ungreased pan. Sprinkle tapioca over dough.
5 Fill with sliced apples, piled high. Sprinkle with mixture of 3/4 cup sugar and 1 teaspoon cinnamon.
6 Roll top crust to fit pan. Put top over apples, seal in around pan, tucking top under (do not flute). Do not prick.
7 Bake at 350 degrees F (175 degrees C) for 45 minutes. While still slightly warm, frost with butter frosting.