Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

12 apples, pared and sliced
1 c. sugar
1/2 lb. sweet butter
3 c. flour
1/4 t. salt
minute tapioca
1 egg
grated rind of 1 lemon
5 T. sour cream (when making cookies, use 1/2 milk and 1/2 sour cream)
extra sugar
apricot jam
cinnamon
walnuts, chopped

Sprinkle 1/4 cup sugar over apples and let stand while preparing dough. Crumble together the butter, flour, salt and 3 tablespoons of sugar into a coarse mixture. Make a well in the center and add the egg and lemon rind; blend together. Add 4 tablespoons of the sour cream and blend. Add the rest of the sour cream, blending well. Knead dough on a floured board until smooth. Divide into 3 parts.

Roll out 1 part of dough on lightly floured board. Place on bottom and partly up the sides of a greased large cake pan. Prick the dough with a fork. Sprinkle just enough minute tapioca to cover dough. Sprinkle dough with 1/8 cup sugar. Spread apples over and sprinkle with 1/4 cup sugar and lightly with cinnamon.

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

DOUGH:
1 c. sugar
1/2 c. shortening or butter
2 eggs
1/4 t. salt
1 c. liquid (juice of 1 lemon and 1 orange)
4 c. flour
2 t. baking powder
FILLING:
5-6 large tart cooking apples, unpeeled
juice of 1/2 lemon
3/4-1 c. sugar to taste
1 t. cinnamon

Cream sugar and shortening well. Add eggs and beat thoroughly. Mix dry ingredients and add to batter alternately with the liquid, mixing thoroughly. Roll approximately half the dough on a floured board to 1/4" thickness. Place in greased 9 x 13 x 2" pan and spread the dough so it lines the bottom and sides of pan. (A larger pan can be used if desired. The recipe will make one 9 x 13 x 2" cake with a little dough left over for cookies. Half the recipe will fill an 8 x 8 x 2" pan.)

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

An attractive combination of cake and berries may be
arranged in log cabin style. Make a cake in a thin sheet, cut in
strips and pile up like a log cabin, filling the spaces and center
with berries. Large strawberries or blackberries are better than
small berries to use in this way. Powdered sugar should be
served with the berries but sweet, ripe blackberries will need
very little. Another way is to add sugar to the berries and pile
the top of the whole with whipped cream for a roof. Any light
sponge cake is suitable, or a tea cake may be cut in strips when
fresh. A simple cake is made from 1/3 cup of butter creamed, with
1 cup of sugar. Add 1/2 cup of milk, 2 beaten eggs, 1 3/4 cups of
flour and 2 level teaspoons of baking powder. Bake in a thin
sheet in a small dripping pan. The most satisfactory cake with
berries is a sponge cake. Try this rule: Beat the yolks of 5
eggs well, add 1 cup of powdered sugar, 1 saltspoon of salt, the