"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." — TOPCOOK82
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apples - peeled, cored and sliced
1 (.25 ounce) package
active dry yeast
This is more like a pie then a cake. The yeast crust is a very nice change. Makes a very large pan and is good for a large group. Will make again.
This recipe is a lot of work for the result. I thought it sounded fantastic and was really disappointed. Maybe Aunt Lydia has some secret ingredient that is not in this receipe.
I had a cup of shredded apples I needed to use up and put that in this recipe instead of the applesauce. Also, I realized later I only put half the oil in, but decided to leave it like that (they say you can substituted applesauce for half the oil in a recipe....) My husband said it was "extraordinary". Usually he says things are "fine" or "good." Hence the 5 star rating...
Laurel (reviewer) must have been reviewing another recipe because there is neither oil nor applesauce in this recipe.
I made this cake for my book club brunch and they just loved it and about half wanted the recipe. It is delicious. Ginny Wilde
I decided to forego the icing and dusted it with cinnamon sugar instead. I would use a bit less tapioca next time to avoid a gummy texture near the edges - it was easy and delicious! ... more of a pie than a cake, for sure.
Excellent cake - more like a pie
* Percent Daily Values are based on a 2,000 calorie diet.
Aunt Lydia's Apple Cake
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 167
** Calories from Fat: 74
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