I was adding new items to my Etsy shop and started to write the recipe for apple cake on the "chalk board" wall in my studio to better display some cake pans. I just randomly chose the apple cake from my Margaret Rudkin's Pepperidge Farm Cookbook. It is a absolutely delightful book, the art work is ever so charming and believe it or not it is a good read as well. She wrote it back in 1963. After I finished shooting the items, I thought, maybe, someone really might be interested in the recipe. Now after typing it up, I have a feeling I will be making it tomorrow as I just happen to have all the ingredients and we are expected to have 3" to 5" inches of snow here in the Miami Valley. I will let you know how it goes.
(Makes 2 8-by-12-inch cakes)
Preheat oven to 400* F., 20 minutes before cakes are ready to bake.
1/2 cup milk
1/2 cup sugar
1/4 teaspoon salt
1/4 cup (1/2 stick) butter or margarine
1/2 cup very warm water
2 package or cakes yeast, dry or compressed
2 eggs, beaten
4 3/4 cups sifted flour (about) or 3 3/4 cups unsifted flour (about)
melted margarine or butter
1 1/4 cup sugar
8 to 10 medium-size apples
1 1/2 teaspoons cinnamon
Scald the milk; stir in the salt, butter or margarine and 1/2 cup sugar.
Cool to lukewarm.
Measure the very warm water into a large bowl.
Sprinkle or crumble in the yeast; stir until dissolved.
Add the lukewarm milk mixture, the eggs and about half of the flour; beat until smooth.
Add enough additional flour to make a soft dough.
Turn out onto a lightly floured board; knead until smooth and elastic, about 10 minutes.
Place in a greased bowl, turning to grease all sides.
Let rise in a warm place, free from draft, until doubled in bulk, about 1 hour.
Turn out onto a lightly floured board; divide the dough in half.
Roll each half out into an 8-by12-inch rectangle.
Press each rectangle of dough evenly into well-greased pan, 13 by 9 by 2 inches.
Brush each cake lightly with melted butter or margarine; sprinkle each with 2 tablespoons sugar.
Peel, core and slice the apples.
Press the apple slices into the dough, sharp edges down and about 1/4 inch apart.
Mix together 1 cup sugar and the cinnamon; sprinkle the top of each cake with half of the sugar mixture.
Let rise in a warm place, free from draft, until doubled in bulk, about 45 minutes.
Bake in a hot oven (400* F.) for about 40 minutes.
Remove from the pans; cool on wire racks.