Hungarian Apple Cake
By: Andie Mitchell
Published: Saturday, December 5, 2009 - 1:18am

Ingredients




3 cups flour
1/4 cup of warm water
1 pkg yeast, or 2 ½  teaspoons of granulated yeast
1 cup butter, divided
3/4 cup scalded milk
3 tablespoons sugar
1/4 teaspoon salt
4 egg yolks
3 to 4 lbs. of baking apples, washed, peeled, cored and thinly sliced (An
apple
For the Topping:
1 cup sugar
2 TBSs flour
1 1/2 TBSs cinnamon

Preparation

1 Peeler, corer and slicer is a wonderful tool to have) 2 Heat milk to scalding, then add 1/2 cup (1 stick) butter and 1 1/2 Tbsp of sugar, stir well until butter and sugar are dissolved. In small bowl, add yeast to water, with the other 1 1/2 Tbsp. of sugar.  3 Put 2 cups of flour in large bowl and add cooled milk, yeast mixture, eggs and salt. Beat well. Add the additional flour and work until dough comes away from sides of the bowl. Dough should be very soft and sticky. (If too thick, add a few teaspoons of warm water). Cover and let rise till double in bulk. 4 When dough is ready, grease 3 9" cake pans generously with butter, do not flour. Put a third of the dough in each pan, butter your hands; otherwise the dough will stick to your hands. Using your fingers push dough to outer edges of pan, the dough will not want to stay there, but as you push apple slices down into the dough diagonally and over-lapping like tiles on a roof, it will remain in place. 5 Arrange the apple slices in a concentric spiral close together. Sprinkle each cake with a third of the topping and dot with evenly with remaining 1/2 cup of butter. 6 Make the Topping: Sift together 1 cup sugar, 2 heaping Tbsp. flour, and 1 1/2 Tbsp. cinnamon. Sprinkle evenly over the cakes.  7 Let the cakes rise for another 1/2 hour. Bake at 350 degrees for 35 to 45 minutes or until sides and bottom are golden brown and apple slices are tender. Do not overbake