Dutch Apple Cake

This is a simple cake from “Taste of Home 2004 Cookbook” — if you want a bit more pizazz, use the icing recipe for German Apple Cake.

*2-3 medium apples, peeled and sliced about 1/4 inch thick (soak in 3T sugar and 1t cinnamon for 1 hour prior to cooking)
*1 cup sugar (plus the 3T mentioned above)
*2/3 cup softened butter (or about one stick
*4 eggs
*1 t vanilla
*2 cups flour
*1/8 t salt (who measures 1/8 t?  tell me — do you just pinch a bit in or do you measure?)

1. Make apple mixture and let stand for 1 hour.
2. Cream butter and cup of sugar in mixing bowl.  Add eggs, one at a time, and beat well after each.  Add vanilla.  Combine flour and salt, gradually adding them to creamed mixture.  Beat until smooth.  (It kind of turns out being a stiff smooth.)
3.  Pour into greased 9X5X3 loaf pan.  Push apple slices vertically into batter, placing them close together. (About half the apple will stick out above it — don’t worry, it’ll look better when finished!)  Bake at 300-320 for 1 hour and 40 minutes or until toothpick test comes out clean.  Cool on wire rack, serve warm.

**NOTE** The last time I made this, it had to bake for about 2 hours and 15 minutes at 300.. so I’m upping the degrees to lessen the time next time.  Do with that whatever seems appropriate to you. :)


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