Elva's Apple Cake



7 apples, peeled, cored and sliced
2 C. all-purpose flour
1 tsp. salt
1 C. butter
1-.25 oz. pkg. active dry yeast
1/4 C. warm water
1 tsp. white sugar
2 egg yolks
1/2 C. tapioca
3/4 C. white sugar
1 tsp. ground cinnamon

Preheat oven to 350F. Sift flour and salt together into a medium bowl. Cut in butter as for pie crust to pea sized pieces; set aside. Put warm water and 1 teaspoon sugar in a large bowl. Add yeast; let dissolve.
Add slightly beaten egg yolks to yeast mixture. Add flour mixture and gently mix until mixture forms a ball; divide in half. Use 1/2 for bottom and 1/2 for top crust. Roll out one crust to fit a 9x13" inch ungreased pan. Sprinkle tapioca over dough. Fill with sliced apples, piled high. Sprinkle with mixture of 3/4 cup sugar and 1 teaspoon cinnamon. Roll
top crust to fit pan. Put top over apples, seal in around pan, tucking top under (do not flute); do not prick. Bake at 350F for 45 minutes. While still slightly warm, frost with butter frosting.

Elva is our wonderful Old Order Mennonite Cook and one of the best bakers I know! She gets the apples from our neighbor's orchard and creates the most delicious Apple Breakfast Cake!

Go Back