Family-Style Apple Cake
|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||1⁄3 Cup (5.33 tbs) (110F, 43C)|
|Butter||1⁄2 Cup (8 tbs) (Room Temperature)|
|Self rising flour||2 Cup (32 tbs)|
|Apples||4 Large, cored, peeled, thinly sliced|
Preheat oven to 375F (190C).
Butter and flour a 10-inch cake pan with a removable bottom.
Stir yeast into warm water until dissolved.
Beat eggs and 1/2 cup sugar in a large bowl until pale and thick.
Beat in butter, flour and yeast mixture.
Add three-quarters of the apples to batter; mix with a spatula.
Pour batter into buttered pan.
Arrange remaining apple slices over batter.
Sprinkle 1 to 2 tablespoons sugar over batter.
Bake 35 to 45 minutes or until cake is golden.
Cool to room temperature, then remove cake from pan.
This cake keeps well in the refrigerator for several days.