mrs. hopping's apple cake

Mrs. Hopping lived next door to my mom when she was growing up. She made this wonderful apple cake and generously provided the recipe to my mom. I have adapted the recipe slightly, by adding a touch of vanilla and a cinnamon-sugar swirl. And, while I have served it in the past with a dusting of powdered sugar, I decided, this time, to apply an apricot jelly glaze over the top instead. The glaze adds a shiny finish and a nice, sweet taste.

Mrs. Hopping’s Apple Cake

1 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 stick butter, room temperature
1/2 c. sugar, plus 2 tablespoons for topping
1/2 tsp. vanilla
2 eggs
3 Granny Smith apples, peeled, cored, and cut into 1/8 inch slices
1 tsp. cinnamon
2 tbs. apricot jelly

Preheat oven to 330 degrees. Butter a 9 x 13 inch baking pan. Mix together flour, baking powder, and salt in a medium bowl. Combine 2 tbs. sugar and cinnamon in a small bowl; set aside.

Cream butter, sugar, and vanilla until pale and fluffy, about 3 minutes. Add eggs, one at a time, and blend well. Add flour mixture, and mix just until combined. Use an offset spatula to spread batter evenly into baking pan. Sprinkle cinnamon-sugar mixture evenly over batter. Use a knife or skewer to swirl cinnamon-sugar into batter. Arrange apple slices in five columns, on top of cake (see picture below).

Bake until cake is light golden, about 25 minutes. While cake cools slightly, heat apricot jelly over low heat until thinned. Use a pastry brush to apply glaze over warm cake. Let cool in pan on wire rack.