Apple Sheet Cake |
"This sheet cake is a favourite on bloodless wintry weather nights. It's wet and flavorful however actually no longer low-energy!"
Ingredients :
- PASTRY:
- three cups all-cause flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup shortening
- 1 cup milk
- APPLE FILLING:
- 3 pounds apples - peeled, cored and sliced
- 1 cup white sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons all-reason flour
- 1/2 cup butter
- FROSTING:
- 2 half cups confectioners' sugar
- three tablespoons milk
- 1/3 cup butter, softened
- half of teaspoon vanilla extract
Instructions :
Prep : 30M | Cook : 25M | Ready in : 1H |
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- Preheat oven to 400 ranges F (two hundred degrees C). In a massive bowl, integrate 3 cups flour, baking powder and salt. Cut in shortening to the consistency of coarse crumbs. Stir in 1 cup bloodless milk slowly until completely combined. Separate dough into balls. Roll out one ball of dough to fit a fifteen x 10 inch pan with some dough extending over the edge of the pan.
- In a big bowl, integrate sliced apples, sugar, cinnamon and a couple of tablespoons flour. Place filling in a fair layer over prepared crust. Thinly slice 1/2 cup butter and frivolously distribute over the apples. Roll out the final dough and region over the apple filling. Seal edges and prick the top throughout with a fork.
- Bake in the preheated oven for half-hour. Cool 5 minutes before frosting.
- To make the frosting: In a small bowl, integrate confectioners' sugar, three tablespoons milk, 1/3 cup butter and vanilla extract. Beat till easy and creamy.
Notes :
- Reynolds® Aluminum foil can be used to hold meals moist, cook dinner it frivolously, and make easy-up simpler.
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