JABLECZNIK (Apple Cake)

One of Paul’s favorites. Personally, I’ll always remember the time our cat ate a bunch of apples off the top of the cake during a visit to Orchard Park. Can’t blame her – she had excellent taste!

From the recipe card:

Fantastic! Keeps very well in the pan for 8 to 10 days, covered in a cool place.

2-3/4 cups all purpose flour
1 tsp. baking powder
¼ tsp. salt
½ cup sugar
½ lb. butter (unsalted) or margarine
2 eggs, beaten
9 apples (approx.) peeled, cored, grated
½ cup sugar
1 tsp. cinnamon
1 cup icing sugar (optional)
juice of ½ lemon (optional)

grease 9×13 inch cake pan
preheat oven to 325
sift flour, baking powder and salt
add sugar and cut in butter or margarine with two knives until mealy in texture
add beaten eggs and blend in with fingers
divide dough in half, put ½ into bottom of pan and spread apples over top
mix sugar and cinnamon together and sprinkle over apples
place remaining dough over this in bits (like crumbs)
don’t pack tightly
bake for 55 minutes
set on cake rack in pan to cool

spread top with icing sugar mixed with lemon juice to spreading consistency (optional)
cut in squares to serve

Polish Buttermilk Coffeecake

This cake is just as good for breakfast as it is for dessert, maybe better!

1/2 c. shortening (can use 1 stick margarine)
2 c. sugar (can use only 1 c.)
2 eggs
4 c flour
1 tsp. salt (optional)
2 tsp. baking powder
1 tsp. baking soda
2 c buttermilk

Topping:
1/2 c. butter and equal amounts of flour and sugar to make crumbs

Preheat oven to 325
Sift together flour, salt, baking powder and baking soda; set aside
Cream shortening, sugar and eggs
Stir in flour mixture
Add buttermilk, beat well
Pour into 2 9″ x 13″ pans
Sprinkle topping over dough
Bake 45 minutes

Rum Cake

A legend … in cake form. Known far and wide, this was the most favorite of all treats his mom sent to my hubby and his teammates in college. This is still a favorite to this day, in fact, my brother asks for rum cake whenever he hears Elizabeth will be visiting.

1 18 oz. Duncan Hines cake mix (yellow or lemon)
1 small package vanilla instant pudding (3.5 oz)
4 large or XL eggs
1/2 cup dark rum (light rum ok)
1/2 cup canola oil
1/2 cup room temperature or warmer water

spray bundt pan with cooking/baking spray
mix all ingredients to moisten
mix on medium speed for two minutes
pour into bundt pan
bake at 325 for an hour