This recipe comes from my father-in-lawâs father and dates back to the 1940’s. It was a time when home baking was a treasured ritual. Recipes were passed down by hand, heart, and memory.
During that era, many families in the U.S. found comfort in simple, resourceful cooking. The 1940’s were marked by both the hardship of war and the strength of community. Cakes like this were made with basic pantry staples and the seasonal abundance of apples. They became humble expressions of love, resilience, and gathering.
Baking this cake now feels like more than just making dessert. Itâs continuing a legacy. A quiet way to honor those who came before us, and to create new memories with every warm slice.
Ingredients:
- 4â5 apples, sliced
- 1 stick (1/2 cup) unsalted butter, softened
- 1/2 cup sugar
- 1 1/2 cups all-purpose flour
- 2 eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- Juice of 1 lemon
- Cinnamon and sugar (for sprinkling on the apples)
- Confectionerâs sugar (for dusting after baking)
Optional: Homemade Whipped Cream
- 1/2 cup heavy whipping cream
- 3 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
Directions:
Preheat your oven to 375ÂșF.
Slice the apples and sprinkle them with a cinnamon and sugar. Set aside.
In a mixing bowl, beat the butter until soft and fluffy.
Add the flour, eggs, baking powder, vanilla extract, and lemon juice. Mix until a soft batter forms.
Grease a 9-inch Springform pan.
Spread or press the batter evenly into the bottom of the pan.
Arrange the apple slices neatly on top of the batter, pressing them in just slightly.
Bake for 40 minutes, or until golden and a toothpick comes out clean.
Allow to cool, then dust with confectionerâs sugar before serving.
đ° Homemade Whipped Cream (Optional)
In a chilled bowl, combine the whipping cream, sugar, and vanilla.
Whip until soft-to-medium peaks form. Cover and refrigerate until ready to serve.
The Prayer Porch 