This Old-Fashioned Cake Is A Potluck All-Star!



1/4 cup Land O’ Lakes butter or margarine

1/2 tsp ground cinnamon

2/3 cup packed Domino brown sugar

2 medium apples, peeled, cut into 1/2-inch wedges


1 1/3 cups Gold Medal all-purpose flour

1 tsp baking powder

1/2 tsp ground cinnamon

1/4 tsp salt

1 cup Domino white sugar

1/2 cup Land O’ Lakes butter or margarine, softened

2 Eggland’s eggs

1/2 tsp vanilla

1/4 cup McArthur milk

Whipped Cream:

1 cup whipping cream

2 Tbsp Domino white sugar



Heat oven to 325°F. Grease the bottom and sides of 8- or 9-inch square pan or spray with cooking spray.

In 1-quart saucepan, melt 1/4 cup butter over medium heat, stirring occasionally. Add the brown sugar and stir. Heat to boiling, then remove from heat. Mix in 1/2 teaspoon cinnamon. Pour into the prepared pan; spread evenly. Arrange apple wedges over the mixture, overlapping tightly and making 2 layers if necessary.

Combine the flour, baking powder, 1/2 tsp cinnamon and the salt; set aside. In the bowl of a mixer, beat 1 cup granulated sugar and 1/2 cup butter, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth. Add vanilla. Gradually beat in the dry ingredients, alternately with milk, beating after each addition until smooth. Spread batter over apple wedges in brown sugar mixture.

Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 15 minutes. In the meantime, beat whipping cream on high speed until it begins to thicken. Gradually add 2 Tbsp granulated sugar, beating until soft peaks form.

Run knife around sides of pan to loosen cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm cake with whipped cream. Store cake loosely covered.