This recipe was originated by my aunt about 60 years ago. It can be served for a breakfast treat or for dinner with a scoop of ice cream. It took many years before she released this absolutely delicious cake recipe.

Gallery

Recipe Summary

Servings:
24
Yield:
1 - 9x13 inch pan
Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • Sift flour and salt together into a medium bowl. Cut in butter as for pie crust to pea sized pieces. Set aside.

  • Put warm water and 1 teaspoon sugar in a large bowl. Add yeast. Let dissolve. Add slightly beaten egg yolks to yeast mixture.

  • Add flour mixture and gently mix until mixture forms a ball. Divide in half. Use one-half for bottom and one-half for top crust. Roll out one crust to fit a 9x13 inch ungreased pan. Sprinkle tapioca over dough.

  • Fill with sliced apples, piled high. Sprinkle with mixture of 3/4 cup sugar and 1 teaspoon cinnamon.

  • Roll top crust to fit pan. Put top over apples, seal in around pan, tucking top under (do not flute). Do not prick.

  • Bake at 350 degrees F (175 degrees C) for 45 minutes. While still slightly warm, frost with butter frosting.

Nutrition Facts

167 calories; protein 1.6g 3% DV; carbohydrates 22.6g 7% DV; fat 8.2g 13% DV; cholesterol 37.4mg 13% DV; sodium 152.9mg 6% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/02/2003
This is more like a pie then a cake. The yeast crust is a very nice change. Makes a very large pan and is good for a large group. Will make again. Read More
(10)

Most helpful critical review

Rating: 2 stars
03/12/2008
This recipe is a lot of work for the result. I thought it sounded fantastic and was really disappointed. Maybe Aunt Lydia has some secret ingredient that is not in this receipe. Read More
(2)
10 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/02/2003
This is more like a pie then a cake. The yeast crust is a very nice change. Makes a very large pan and is good for a large group. Will make again. Read More
(10)
Rating: 5 stars
02/05/2005
I had a cup of shredded apples I needed to use up and put that in this recipe instead of the applesauce. Also I realized later I only put half the oil in but decided to leave it like that (they say you can substituted applesauce for half the oil in a recipe....) My husband said it was "extraordinary". Usually he says things are "fine" or "good." Hence the 5 star rating... Read More
(9)
Rating: 5 stars
03/01/2010
Laurel (reviewer) must have been reviewing another recipe because there is neither oil nor applesauce in this recipe. Read More
(8)
Advertisement
Rating: 5 stars
12/23/2002
I made this cake for my book club brunch and they just loved it and about half wanted the recipe. It is delicious. Ginny Wilde Read More
(6)
Rating: 4 stars
09/13/2010
I decided to forego the icing and dusted it with cinnamon sugar instead. I would use a bit less tapioca next time to avoid a gummy texture near the edges - it was easy and delicious!... more of a pie than a cake for sure. Read More
(5)
Rating: 5 stars
09/02/2003
Excellent cake - more like a pie Read More
(4)
Advertisement
Rating: 2 stars
03/12/2008
This recipe is a lot of work for the result. I thought it sounded fantastic and was really disappointed. Maybe Aunt Lydia has some secret ingredient that is not in this receipe. Read More
(2)
Rating: 4 stars
10/02/2020
It's very hard to classify this. Is it a cake? Or, is it a pie, or strudel? It's actually somewhere in the midst of these. I can see why it might be called a cake, if frosting is used. However, I chose to simply dust with confectioner's sugar. It was very cake-like, kind of crumbly, and the yeast flavor was hard to detect. My only change was to dice the apples, because I simply misread the ingredients. A scoop of vanilla ice cream would be a delightful add-on. I'm sure Aunt Lydia mastered the handling of this delicate, very sticky dough, but it was far beyond my ability. I just patted the pieces together, and called it done. The directions say to divide the dough in half, but actually, more is needed for the bottom and sides of the pan. Perhaps a more experienced baker would have been more successful than I, in getting the rolled out dough into the pan in one piece, even using parchment. It was delicious, though, and DH approved! Read More