1/2 teaspoon each of vanilla extract and almond extract
A ‶shake or two″ of cinnamon
1 and 3/4 hours
Makes:6 - 8 servings, depending on size of pieces
This is a cake recipe that has been passed down in my family. It is quite easy, yet has a slightly sophisticated taste, and is nice and moist. It has been entered in the Spreading Smucker’s Traditions recipe contest, and one of the top 5 finalists (for more details go to the Smucker’s website —the contest goes on until the end of September—and I could use your vote, if you like the recipe).
1Begin by preheating over to 350 degrees. Grease an 8 inch square baking pan.
1Combine the flour, baking powder and salt together in a mixing bowl. Give dry ingredients a stir and set the bowl aside. In another bowl, combine apple slices, red plum jam and lemon juice. Mix up so that apples are coated in jam and lemon juice. Set aside.
2Beat the eggs well, either with electric beater on medium, or vigorously by hand. Gradually add sugar and beat or mix by hand for two minutes or until mixture is almost fluffy. Add oil and vanilla and almond extracts, and continue to beat and scrape side of bowl until it is all combined. Next, mix in the flour mixture. Mix short time more until batter is blended to uniform color and consistency.
3Take just half of the batter and spread evenly in the baking pan. Next, cover the layer of batter with the apple and jam mixture. Then spread the remaining half of the batter over the apples. Give a light shake or two of cinnamon over the surface of the cake. Bake on the center rack until golden (approximately 1 hour).
4After removing from oven, let the cake cool. Cut into squares and serve.
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