Judy's Apple Slab Cake
|Title:||Judy's Apple Slab Cake|
Source: Milwaukee Journal Sentinel 10/22/97
Joan E. Bergner, Wauwatosa, Wisconsin, sent this recipe for apple cake. She wrote: "Enclosed is an old family recipe for Apple Slab Cake of my grandmother's, given to me by my aunt....This is a large cake and takes some time to prepare, but well worth the time and effort. It is enjoyed in our family by three generations."
3 cups all-purpose flour
2 tablespoons flour
1/2 teaspoon salt
3 tablespoons granulated sugar
1 1/2 to 2 cups granulated sugar
1 teaspoon baking powder
1 cup solid vegetable shortening
2 egg yolks
8 tablespoons water
6 teaspoons warm water
14 to 16 medium tart apples, pared and sliced
1/2 teaspoon ground cinnamon
2 tablespoons butter
1 teaspoon butter
2 tablespoons lemon juice
2 cups powdered sugar
To make crust: Combine 3 cups flour, salt, 3 tablespoons sugar and baking powder in bowl. Cut in shortening using pastry blender or two knives.
In separate bowl, mix egg yolks and 8 tablespoons water. Add to flour mixture. Mix well until dough forms a ball. Separate into 2 balls. Roll one ball to cover width and length of jellyroll pan. Press onto bottom and up sides of lightly greased pan.
To make apple filling: Arrange apple slices over crust. Combine remaining 2 tablespoons flour, remaining 1 1/2 to 2 cups sugar and the cinnamon. Sprinkle this mixture over apples. Dot with 2 tablespoons butter and sprinkle with lemon juice.
Preheat oven to 350 degrees F.
Roll out second ball of dough to make top crust. Place over fruit and pinch edges to seal. Bake 1 hour or until crust is light golden brown.
When pie is done, remove from oven and cool completely on wire rack.
Make glaze by blending powdered sugar with remaining 1 teaspoon butter. Slowly add remaining 6 teaspoons warm water and mix until smooth. Top cooled cake with glaze.
Makes 15 to 20 servings.
Although this dessert is called a cake, the consistency is more similar to that of a pie.