RECIPE: Apple Pie Cake

I have to admit, I haven't been a big fan of cooked apples, unless it's in apple crisp. I know, I know......cooked apples are cooked apples no matter what they're in. I just never liked it.

When scouring recipes, to use the pile of apples I've had since Christmas, I stumbled across this. I was looking for a cake recipe, but couldn't find one that I wanted to try. So, I went back to this one.

I haven't tried it yet, just cut a piece for the pictures. But there is someone who lives in my house who was raised on homemade desserts daily! Yes, my husband did the taste test, and he gives it two thumbs up! Now on to the recipe:

2 cups all-purpose flour

1 cup packed light-brown sugar

2 tsp. cinnamon

1 cup (2 sticks) unsalted butter

5 lbs. tart apples, such as Granny Smith (about 12)

2 TBS fresh squeezed lemon juice (I didn't use fresh squeezed)

-In a large bowl, combine flour, brown sugar, and 1 tsp. of cinnamon. Using an electric mixer or pastry cutter, cut in the butter until the mixture forms pea-size pieces. Press two-thirds of the crumb mixture into the bottom of 1 inch up the sides of a 9 inch springform pan.

-Preheat the oven to 350 degrees. Core and peel the apples. Cut into thin slices, and place in a large bowl. Toss the apples with the remaining 1 tsp. cinnamon, and the lemon juice. Arrange apples in the prepared pan; they will come up over the sides of the pan. Sprinkle remaining crumble over the apples.

-Place pan on an aluminum foil-lined baking sheet, and bake until cooked through and golden brown on top, about 1 hour and 15 minutes. Run a knife around the edge of the pan, and let the cake cool in the pan to set. Serve, or refrigerate for 2 hours to set more firmly. Serve at room temp.

*While cooking I was thinking....I should've added some oatmeal to the remaining topping before putting it on the apples. I'm sure that would be scrumptious! HAHAHAHA.....