Ingredients
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1 cup all-purpose flour 1 cup firmly packed brown sugar, divided 1/4 teaspoon salt, optional 2 teaspoons baking powder 1/4 teaspoon baking soda 2 tablespoons vegetable oil 1 teaspoon vanilla 1/3 cup Michigan apple cider or 1/3 cup Michigan apple juice 2 1/2 cups sliced, peeled Michigan apples or 1 can (20 oz.) sliced Michigan apples, drained 1 tablespoon cinnamon imperials 1 3/4 cups Michigan apple cider or 1 3/4 cups Michigan apple juice
Procedure
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In medium-size mixing bowl, combine flour, 1/2 cup of the sugar, salt,
baking powder and soda. Add oil, vanilla and the 1/3 cup apple cider, mixing
until smooth. Gently stir in apples and cinnamon imperials. Spread mixture
evenly in 9 x 9 x 2-inch pan. Sprinkle remaining sugar over apple mixture.
Carefully pour remaining 1 3/4 cups apple cider over batter.
Bake in 350 F. oven about 55 minutes or until cake is done. Cool slightly
before serving with whipped topping or frozen yogurt, if desired. Yield: 8
servings.
