Apple Pie Cake Take 3

I know, I know. This is my third time posting this recipe. I will defend myself by saying that 1. no one read my blog the first 2 times 2. it is delicious 3. it is so fun and easy to make 4. it is so fun to do with my kids 5. i want to.

Here we go, apple pie cake – my favorite holiday dessert, made special for taking to Thanksgiving dinner with friends tomorrow.

Serves 8 * Prep time: 45 minutes* Total Time: 2 hours

2 cups flour
1 cup packed light-brown sugar
2 teaspoons cinnamon
1/2 pound (2 sticks) cold unsalted butter, cut into 8 pieces
5 pounds tart apples, such as Granny smith (about 12)
2 tablespoons fresh lemon juice

I started with 12 apples. But oops…only used 11

Note: A springform pan works best for this recipe. All you have to do is release the sides to remove the cake from the pan. Or use a 9-inch round baking pan, with sides at least 3 inches high.

1. In a large bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Using an electric mixer or a pastry cutter, cut in the butter until the mixture forms pea-size pieces. Press two-thirds of the mixture onto bottom and 1 inch up the side of a 9-inch springform pan.

2. Preheat oven to 350. Peel the apples, cut into thin slices, and place in a bowl. Pour off any accumulated liquid. Toss the apple slices with the remaining teaspoon cinnamon and the lemon juice, and put them in the prepared pan, pressing down gently as you pack them in (they will mound above the edge of the pan). Sprinkle the remaining crumb mixture on top.

3.Put the pan on an aluminum foil-lined baking sheet, and bake for 1 hour and 15 minutes, or until golden brown on top. Run a knife around the edge of the pan, and let the cake cool in the pan to set. Serve at room temperature.

**Serving suggestion– Dust the top of the cake with confectioners’ sugar. Also, a scoop of vanilla ice cream goes perfect with this.

It’s so yummy you’ll want to eat it without even getting a fork first.