Apple Cake (from Basic Cake Dough)

Ondossagon Favorites, originally uploaded by passitonplates.

When I was a kid, my mom bought this cookbook as a school fund raiser. The entire kindergarten class signed the cover of the book, and there is a section of recipes in the back written by the kindergartners. Of course, I don't have 300 lbs of flour to make one pizza, and I'm not sure if baking it for an hour at 10 degrees is going to net me the results I'm hoping for...

I still have this cookbook and it's one of my favorites. Some of the traditional German, Scandinavian, Czech, and Slavic recipes that the ladies in my hometown of Ashland and Moquah made just aren't in regular cookbooks. This is one of my only resources for the food I grew up with.

Autographed Cookbook, originally uploaded by passitonplates.

The inside cover of the Ondossagon cookbook is autographed by Billy Pocernich, a now-famous guy, thanks to this picture being posted on Flickr. He was one of the first graders who put together this cookbook.

Basic Cake Dough, originally uploaded by passitonplates.

Cake dough? Isn't it supposed to be cake batter?
Maybe, but this actually is a very wet dough. A surplus of peeled and sliced gravenstein apples went on top and this not-too-sweet bready cake made a great snack.

Basic Cake Dough with apples, originally uploaded by passitonplates.

The cake dough is in a greased and floured pan, and sliced gravenstein apples are layered in three rows over the top of the cake. The recipe neglects to provide an oven temperature or baking time. The cake turned out very well at 375F for about 40 minutes. You could also try 350F for about 50-60 minutes.

Apple cake, originally uploaded by passitonplates.

Here is the finished cake. This was baked at 375F for about 40 minutes, and a clean toothpick indicated when it was done. We served it with powdered sugar sprinkled over the top, but the last of the cake disappeared when somebody spread a little home made cream cheese frosting over it.