Title: Apple Cobbler Cake
Categories: Dessert Cake Fruit
Yield: 4 Servings

6	lg	Tart green apples (about 2
1/2		Pounds)
2	c	(plus 2 tablespoons) sugar,
		Divided
2	ts	Ground cinnamon
2	tb	(plus 3 cups) all-purpose
		Flour, divided
2	tb	Fresh lemon juice
2 1/2	ts	Baking powder
1/2	ts	Salt
2	lg	Eggs
1/2	c	Unsalted butter (1 stick),
		Melted and cooled
1/2	c	Water
1	ts	Vanilla extract

Peel, quarter, core and thinly slice the apples. Preheat the oven to 350F. Butter a 13- x 9- x 2-inch baking pan. Place the apples in a large bowl and add 1 cup of the sugar, the cinnamon, 2 tablespoons of the flour and the lemon juice. Toss to blend well and set aside.

Stir 1 cup of sugar, the remaining 3 cups of flour, the baking powder and salt in a medium bowl to blend. Whisk the eggs, melted butter, water and vanilla extract in a small bowl to blend. Add the egg mixture to the dry ingredients, stirring until a thick dough forms. Spread 1 3/4 cups of the dough over the bottom of the prepared pan and top with the apple mixture. Drop the remaining dough by tablespoons evenly over the apples. Sprinkle with the remaining 2 tablespoons of sugar. Cover the pan tightly with aluminum foil.

Bake the cake, covered, for 30 minutes, then uncover the pan. Bake for about 45 minutes longer, until until the cake is golden brown and the apples are tender. Cool the cake in the pan on a rack for 30 minutes. Cut the cake into squares and serve warm.

Makes 12 to 14 servings.

[from Catherine Oettinger; Port Jefferson, New York] [Too Busy To Cook? Siobhan Burns and Selma Brown Morrow] [Bon Appetit; April 1998]

Posted by Fred Peters. From: Fred Peters Date: 06-24-98 (12:04) The Neverending Bbs (286) Fido-Natio

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