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Prep Time: 35 Minutes Cook Time: 1 Minutes |
Ready In: 36 Minutes Servings: 16 |
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My DH hates apple cakes and pies of all kinds but will eat this until I stop him and I love apple cake and pies of all kinds and will eat this until I stop myself; in other words everyone loves this cake. This is not a fluffy cake but a good heavy crumb cake with an almost cookie-like crust. The nice thing about this is that you really can use any kind of fresh or frozen fruit or any combination (except strawberries). My personal favorite is apple and apricot. It is especially good with a layer of fruit pie filling on top of the apples like cherry pie filling. Ingredients:
4 cups flour |
1 cup sugar |
2 teaspoons baking powder |
2 tablespoons vanilla sugar |
1 cup oil (mild flavored) |
2 eggs |
8 -10 apples, peeled and thinly sliced |
1/2 cup sugar |
1/2 teaspoon cinnamon |
1 (21 ounce) can fruit pie filling (optional) |
Directions:
1. Combine all dough ingredients and mix with mixer until moist and crumbly (you can increase the oil 1 tablespoon at a time until you have the right consistency, sometimes I add a little bit of water too). Spread half of the crumb mixture into the bottoms of two 9 pans or one 10x13 pan.
2. Layer the fruit filling over the crumb base.
3. Cover the fruit with the remaining crumb dough.
4. Bake in a 350 oven for approximately one to two hours or until nicely browned from edge to center. Enjoy!
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