-
1
For the apple topping:
-
2
Combine the apples, sugar, butter and cinnamon in a medium saucepan. Cook over medium heat, stirring occasionally, until the apples are tender. Remove the pan from the heat and set aside.
-
3
Line the bottom of a 13x9x2-inch baking pan with waxed paper or parchment paper. Pour the apple mixture into the prepared pan and spread the apples evenly in the pan. Set the pan aside.
-
4
For the cake, preheat the oven to 350 F.
-
5
Whisk together the sifted flour, baking powder and salt. Set aside.
-
6
In a large mixing bowl cream the shortening and sugar with an electric mixer on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition.
-
7
Combine the milk and vanilla in a small bowl or cup. Add the milk mixture alternately to creamed mixture with the dry ingredients, beginning and ending with the dry ingredients, mixing just until combined and smooth.
-
8
Pour the cake batter over the apples in the baking pan. Gently spread the batter in an even layer.
-
9
Bake at 350 F for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven.
-
10
Cool the cake in the pan for 5 minutes, then invert cake onto a serving platter or large tray.
-
11
Serve the cake warm with whipped cream or ice cream. Makes 12-15 servings.
-
12
Recipe slightly adapted from Pillsbury's Best 1000 of the Best Bake-Off Collection.
