When I saw the recipe for a layer cake, I had a vision in my mind of a traditional layer cake. This was not that.
So I guess it is technically a layer cake. There are indeed layers.
The batter is very thick. It is more like a crumb mixture like you would use for the bottom of lemon squares. Unfortunately it is also sticky. You will definitely want to flour your fingers before pressing it into the bottom of the pan.
I sliced my apples fairly thin, so they cooked nicely.
The butter, pecans and cinnamon sugar mix very well together. They give the apples a lovely spice.
The crumb mixture adds the final “layer” to the cake itself. It bakes nicely and doesn’t get overly hard, but remaining soft and cake like.
The meringue on top is kind of like the icing layer. It adds a nice sweetness.
I really think this is more coffee cake than traditional cake.
But it tastes amazing. Seriously, it was delicious.
APPLE LAYER CAKE
1 Cup Butter
1 1/2 Cups Sugar
3 Egg Yolks, Beaten
1 Tablespoon Grated Lemon Rind
2 Cups Sifted Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1 Cup Dry Cracker Crumbs
4 Large Apples, Peeled, Cored and Sliced
1 Tablespoon Cinnamon
1/4 Cup Chopped Pecans
1/4 Cup Melted Butter
3 Egg Whites
6 Tablespoons Sugar
Cream butter and 1 cup sugar until fluffy. Blend in egg yolks and rind. Sift together the flour, baking powder, and salt. Add to creamed mixture. Stir in crumbs. Blend until cornmeal like in texture. Divide in half. Press one half evenly in the bottom of an 8 x 12 inch dish. Spread apple slices evenly over crumb mixture. Pour on melted butter. Sprinkle with pecans. Combine remaining 1/2 cup sugar and cinnamon. Sprinkle over apples and pecans. Cover with remaining crumb mixture. Bake in a 350 degree oven for 45 minutes. While baking, make a meringue with egg whites and remaining sugar. Spread over cooked cake. Bake 5 minutes to brown.
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