Judy's Apple Slab Cake
Joan E. Bergner, Wauwatosa, Wisconsin, sent this recipe for apple cake. She wrote: "Enclosed
is an old family recipe for Apple Slab Cake of my grandmother's, given to me
by my aunt....This is a large cake and takes some time to prepare, but well worth
the time and effort. It is enjoyed in our family by three generations."
- 3 cups all-purpose flour
- 2 tablespoons flour
- 1/2 teaspoon salt
- 3 tablespoons granulated sugar
- 1 1/2 to 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 cup solid vegetable shortening
- 2 egg yolks
- 8 tablespoons water
- 6 teaspoons warm water
- 14 to 16 medium tart apples, pared and sliced
- 1/2 teaspoon ground cinnamon
- 2 tablespoons butter
- 1 teaspoon butter
- 2 tablespoons lemon juice
- 2 cups powdered sugar
- To make crust: Combine 3 cups flour, salt, 3 tablespoons sugar and baking
powder in bowl.
- Cut in shortening using pastry blender or two knives.
- In separate bowl, mix egg yolks and 8 tablespoons water. Add to flour mixture.
Mix well until dough forms a ball. Separate into 2 balls. Roll one ball to cover
width and length of jellyroll pan. Press onto bottom and up sides of lightly
- To make apple filling: Arrange apple slices over crust.
- Combine remaining
2 tablespoons flour, remaining 1 1/2 to 2 cups sugar and the cinnamon. Sprinkle
this mixture over apples. Dot with 2 tablespoons butter and sprinkle with lemon
- Heat oven to 350 degrees F.
- Roll out second ball of dough to make top crust. Place over fruit and pinch
edges to seal.
- Bake for 1 hour or until crust is light golden brown.
- When cake is done, remove from oven and cool completely on wire rack.
- Make glaze by blending powdered sugar with remaining 1 teaspoon butter.
- Slowly add remaining 6 teaspoons warm water and mix until smooth. Top cooled
cake with glaze.
Yield: 15 to 20 servings
Although this dessert is called a cake, the consistency is more similar to that
of a pie.
Source: Milwaukee Journal Sentinel 10/22/97