Ingredients:
5 large eggs
2 1/4 cups granulated sugar, divided
1 1/2 cups grapeseed oil
3/8 cup orange/apple juice
2 tsp. pure vanilla extract
6 cups all-purpose flour, plus extra for rolling out dough
3 tsp. baking powder
¼ tsp. salt
3 ½ lbs Spy/Granny Smith apples (approximately 9 apples), peeled and thinly sliced
3 tsp. ground cinnamon, divided
Directions:
Preheat oven to 350F. In the bowl of a food processor fitted with the steel blade, combine eggs, 1 1/2 cups sugar, oil, juice and vanilla and mix well.
In a separate bowl, combine flour, baking powder and salt;
Add to food processor and pulse until dough begins to form.
The dough will be very sticky. Remove dough from bowl and place on flour-covered surface. Knead dough until it no longer sticks to surface (add flour as necessary).
Separate dough into 1/3 and 2/3 portions.
Roll out crust (2/3 portion) to ¼-inch thickness and using the rolling pin, transfer the dough to the bottom of 9-x13-inch pyrex pan that has been sprayed with cooking spray. Trim edges as necessary.
Combine apples, ½ cup sugar and 2 tsp. cinnamon in a bowl and place onto crust of pan.
Roll out remaining 1/3 portion of dough to ¼ inch thickness and cover the apple mixture, trimming edges as necessary.
Gently slice into 40 small squares using a serrated knife to score them and to allow for some venting during the baking process. Sprinkle the entire cake with 1 tsp. cinnamon combined with ¼ cup sugar.
Bake for 1 ¼ hours.
I doubt that anyone will find a proper version of this cake in any traditional cookbook. Eva is a Holocaust Survivor in her 90s who is an expert cook and baker like no other on food network television shows. I watched Eva make this, took copious notes and still couldn’t make it as perfectly and as easily as she makes it look. I’ve adapted her recipe to make “extra” dough to make this experience more “forgiving.” This is a recipe that needs to be passed on from generation to generation as there is really quite nothing like this delicious homemade apple cake with a cookie dough like crust and topping. Hint: the reason to make it in a clear pyrex dish is so that you can check if it’s done by checking the bottom (Eva’s trick).
The Science of Baking 