Virginia Reel Apple Cake

For the apple topping:
Combine the apples, sugar, butter and cinnamon in a medium saucepan. Cook over medium heat, stirring occasionally, until the apples are tender. Remove the pan from the heat and set aside.

Line the bottom of a 13x9x2-inch baking pan with waxed paper or parchment paper. Pour the apple mixture into the prepared pan and spread the apples evenly in the pan. Set the pan aside.

For the cake, preheat the oven to 350 F.

Whisk together the sifted flour, baking powder and salt. Set aside.

In a large mixing bowl cream the shortening and sugar with an electric mixer on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition.

Combine the milk and vanilla in a small bowl or cup. Add the milk mixture alternately to creamed mixture with the dry ingredients, beginning and ending with the dry ingredients, mixing just until combined and smooth.

Pour the cake batter over the apples in the baking pan. Gently spread the batter in an even layer.

Bake at 350 F for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven.

Cool the cake in the pan for 5 minutes, then invert cake onto a serving platter or large tray.

Serve the cake warm with whipped cream or ice cream. Makes 12-15 servings.

Recipe slightly adapted from Pillsbury’s Best 1000 of the Best Bake-Off Collection.