The recipe is a bit odd, because the actual cake contains neither butter nor eggs and only very little fat poured over it. The story behind it is that my great grandmother, who was a cook, supposedly made this up during the war. My mother used to make this all the time when I grew up, always taking care to feed me some stories about wartime rationing with it.
I call it “apple cake” rather than “apple pie” because the result is very much like a very moist, heavy sort of sponge cake. It doesn’t need custard or ice cream or cream and it tastes even better cold and doesn't get dry - it's still fine after a few days in the fridge. It yields a lot too, so it'd be very good for some sort of festive occasion, either with tea or coffee, or as a simple and rustic dessert.
2,5 dl sugar (1 cup)
6 dl flour (2.5 cups)
3 dl milk (1.3 cups)
5 teaspoons baking powder
5-8 apples (depending on size)
butter or margarine according to taste (I’d say about 100 g but the more the tastier - but obviously, you could get away with much less)
- Peel and slice apples very thinly (remove the seeds and such first of course).
- Mix sugar, flour and baking powder. Pour the milk a little at the time while stirring. Stir until smooth. It’s going to be not quite like dough, but a lot stickier than when you make ordinary sponge cake or muffins.
- Prepare an oven-pan (a large one, I used one that was about 35×30 cm – about 11×14 inches) with butter and breadcrumbs. Pour the mixture into the dish.
- Cover it with layer of apple slices.
- Pour some sugar and cinnamon on them.
- Put on another layer of apples. Add more sugar and cinnamon.
- Finish by pouring the melted butter evenly over the cake.
- Bake in 225 °C (450 °F) for app 20 min
*Sorry for the poor picture quality; it's an old photo