This recipe was originated by my aunt about 60 years ago. It can be served for a breakfast treat or for dinner with a scoop of ice cream. It took many years before she released this absolutely delicious cake recipe.
INGREDIENTS (for 2 servings):
- 7 apples - peeled, cored and sliced
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup butter
- 1 (.25 ounce) package active dry yeast
- 1/4 cup warm water
- 1 teaspoon white sugar
- 2 egg yolks
- 1/2 cup tapioca
- 3/4 cup white sugar
- 1 teaspoon ground cinnamon
PREPARATION:
Preheat oven to 350 degrees F (175 degrees C).
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 one-half for bottom and one-half 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 350 degrees F (175 degrees C) for 45 minutes. While still slightly warm, frost with butter frosting.