Aunt Dot's Dutch Apple Cake
slightly adapted from Heirloom Baking with the Brass Sisters
2 cups flour
1 tbsp plus 1 tsp baking powder
1/4 tsp salt
1/2 cup vegetable shortening
1/2 cup sugar
1 tbsp vanilla
3/4 cup cream or milk
2 tbsp sugar
1 tsp cinnamon
3 apples, peeled and sliced
1 1/2 tbsp butter or margarine, diced
Preheat the oven to 375. Grease a 9 inch springform pan. Set aside.
Combine the dry ingredients together and set aside. Place the shortening and sugar in a bowl. Using a whisk or a mixer, beat until creamed. Add eggs and vanilla, mixing to blend. Add the dry ingredients alternately with the cream. Mix thoroughly and scrape the batter into the prepared pan.
To make the topping, combine the cinnamon and sugar. Place the apple slices on top of the batter in concentric circles. Press down on the apples. Sprinkle with the cinnamon-sugar. Dot with the diced butter. Bake for about 40 minutes or until a toothpick inserted comes out clean. Cool on rack.