(Moved from the old blog)
Earlier this year our small apple tree produced a lovely crop of apples for us. I think they might be Braeburns, but I'm not sure at all. They're crisp and sweet and tart, and bake beautifully! I'm so glad the previous owners planted it!
I have since modified this by increasing the apples to 10 or so. And tripling the sugar mixture, and adding brown sugar (in the same quantities as the white sugar) to the mix. I also do the cake in a 10" springform instead of a 9" (need it for the additional apples) and do THREE layers of apples, instead of two. I'll gladly type up the changed recipe, if someone really wants it. The original is fabulous as is. I didn't do anything to the cake batter, itself - except I always measure sloppily with vanilla, so I'm sure there was more than 1T in my cake.