Sure, here it is: Apple Kuchen Preheat oven to 350 degrees In a food processor with a knife blade, process 1/2 cup flour, 1/3 cup sugar, 3 tablespoons butter, chilled and cut into 3 pieces, and 1/4 teaspoon cinnamon or nutmeg until crumbly, about 20 seconds. Put into a large mixing bowl. Slice 2 medium apples, cored, peeled and quartered. Add to the streusel and stir to coat the apples. For the cake: in the food processor bowl with the knife blade, process 1 1/2 cups flour , 3/4 cup sugar and 1/4 cup butter, chilled and cut into 3 pieces until butter is cut into the dry ingredients, about 15 seconds. Add 1/2 cup milk, 2 eggs, 2 teaspoons baking powder, 1 teaspoon salt ( I usually use 1/4 to 1/2 teaspoon since we don't use much salt in anything) and 1 teaspoon vanilla and process for 5 seconds; turn off processor, scrape down sides of bowl and process 5 seconds more. Spread batter in greased 9X9 pan. Neatly arrange streusel mixture on top (I line the apples in neat rows). Bake till cake is set and apples are tender, 40-45 minutes. I have been making this for years, everyone loves it! Let me know if any of you try it and if you like it. Lisa

I think this is it. Lemon Pound Cake Published: March 1, 2002 Makes one 9 by 5-inch cake, serving 8 You can use a blender instead of a food processor to mix the batter. To add the butter, remove the center cap of the lid so it can be drizzled into the whirling blender with minimal splattering. This batter looks almost like a thick pancake batter and is very fluid. INGREDIENTS 16 tablespoons unsalted butter (2 sticks), plus 1 tablespoon, softened, for greasing pan 1 1/2 cups cake flour (6 ounces), plus 1 tablespoon for dusting pan 1 teaspoon baking powder 1/2 teaspoon table salt 1 1/4 cups granulated sugar (8 3/4 ounces) 2 tablespoons grated lemon zest plus 2 teaspoons juice from 2 medium lemons 4 large eggs 1 1/2 teaspoons vanilla extract Lemon Glaze (Optional) 1/2 cup granulated sugar (3 1/2 ounces) 1/4 cup lemon juice , from 1 or 2 medium lemons See Illustrations Below: Glazing Pound Cake 1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 9 by 5-inch loaf pan with 1 tablespoon softened butter; dust with 1 tablespoon cake flour, tapping out excess. In medium bowl, whisk together flour, baking powder, and salt; set aside. 2. In glass measuring cup or microwave-safe bowl, microwave butter, covered with plastic wrap, at full power until melted, 1 to 2 minutes. (Alternatively, melt butter in small saucepan over medium heat.) Whisk melted butter thoroughly to reincorporate any separated milk solids. 3. In food processor, process sugar and zest until combined, about five 1-second pulses. Add lemon juice, eggs, and vanilla; process until combined, about 5 seconds. With machine running, add melted butter through feed tube in steady stream (this should take about 20 seconds). Transfer mixture to large bowl. Sift flour mixture over eggs in three steps, whisking gently after each addition until just combined. 4. Pour batter into prepared pan and bake 15 minutes. Reduce oven temperature to 325 degrees and continue to bake until deep golden brown and skewer inserted in center comes out clean, about 35 minutes, rotating pan halfway through baking time. Cool in pan for 10 minutes, then turn onto wire rack. 5. If using lemon glaze, while cake is cooling in pan, bring sugar and lemon juice to boil in small nonreactive saucepan, stirring occasionally to dissolve sugar. Reduce heat to low and simmer until thickened slightly, about 2 minutes. 6. After turning cake onto wire rack, poke the cake's top and sides with a toothpick and brush on Lemon Glaze (see illustrations below). Cool to room temperature, at least 1 hour. (Cooled cake can be wrapped tightly in plastic wrap and stored at room temperature for up to 5 days.)

Ann has an unbelievably buttery apple cake recipe. I've made it a few times and dh tells me it's authentic Italian. Ann's recipe ... my pic. Torta Di Mele Al Burro (Buttery Apple Cake) Source: Savoring Italy by Michele Scicolone 1/2 cup plus 1 tablespoon unsalted butter 3 apples (Golden Delicious)* peeled, cored, and cut into slices 1/4 inch thick 2/3 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 2 whole eggs, plus 1 egg yolk 1 teaspoon vanilla extract 1 cups granulated sugar 1/2 teaspoon grated lemon zest confectioners sugar Preheat oven to 375°. Generously butter a 9-inch round cake pan. In a large frying pan over low heat, melt the butter. Pour 6 tablespoons of it into a small bowl or cup and set aside. Add the apple slices to the butter remaining in the frying pan and cook, stirring occasionally, until the apples are tender, about 10 minutes. Remove from the heat. In a small bowl, stir together the flour, baking powder, and salt. In a large bowl, beat the whole eggs and egg yolk until blended. Add the 6 tablespoons melted butter, the vanilla, the granulated sugar, and the lemon zest. Stir in the flour mixture and the apples. Spoon into the prepared pan, smoothing the top. Bake until the cake is browned, 30 to 35 minutes. Transfer to a wire rack and let cool in the pan for 5 minutes. Invert the cake onto a plate and lift off the pan, then invert the cake again onto the rack and let cool completely. Just before serving, place confectioners sugar in a small sieve and dust the top of the cake. * Cindy's notes: I've used Cortland or a combo of Cortland and Macintosh apples Here is a link that might be useful:

My grandmother use to make Apple Butter and Annie was kind enough to share her recipe for Apple butter last year. I had planned to use some of the apples off our two apple trees but never got around too it. Maybe this year. But like you Cindy, I've never had apple butter in a cake. But I have had apple butter cakes. Home Cookin Chapter: Recipes From Thibeault's Table Apple Butter ============ Apple Butter recipe Posted by annie1992 (My Page) on Mon, Jul 3, 06 at 1:22 This recipe is Grandma's and I won a blue ribbon the year I was 12 at the county fair using this recipe. Dad was prouder of that ribbon than he was when I finished college, I think. LOL I did change this recipe in one way. I bake it in the oven instead of standing at the stove stirring a boiling pot of apple butter. I can go do other things and I don't get all those little burns on my arm from the volcanos of boiling apple butter. I bake it in a big non-reactive roaster at about 250F. This takes 8-10 hours but the house will smell sooooo good. Stir it about once an hour. I've baked it hotter, but you have to be very careful that it doesn't overcook and taste caramelized. If you want it more quickly, turn it up to 350 for the first couple of hours, until the pulp starts to thicken, then turn it down to finish but watch it carefully. You can also do this in a crockpot, but again, watch carefully. Today's crockpots will overcook it quickly and you'll get that caramelized flavor. Grandma Powell's Apple Butter 6 lbs apples quartered (about 12 apples, I use MacIntosh) 2 quarts sweet apple cider 2 cups sugar 1/2 tsp cinnamon 1/2 tsp cloves Simmer apples in cider until tender, then put through a food mill or sieve. Measure 3 quarts of apple pulp and cook until mixture mounds on a spoon. Add sugar and spices (taste it, you can add more or less to make it the way you like it), cook stirring frequently until mixture is thick, about 1 hour. Watch carefully as the apple butter thickens so it doesn't stick and scorch. Pour hot into hot jars, add rings and lids. Process in a boiling water bath for 10 minutes for pints and quarts. Makes about 6 pints (depending on how juicy your apples are) This is a recipe that you HAVE to taste to get it right. The apples could be very sweet or extremely sour. If they are juicy, they'll cook down and make less but it will taste just as good. I regularly add more cloves because I love that flavor, and sometimes I add ginger. Occasionally I use half brown sugar. Oh, and I always reuse the cider, I either cook more apples in it and make a double batch of apple butter, or I strain it and make apple jelly. Incidentally, if you think you can use that much, you don't have to can it, it'll keep in the refrigerator for a week or two. It doesn't freeze well, though, it kind of "separates". Annie