This recipe comes from a Pillsbury Bake Off cookbook from the late 1960s that my mom received as a wedding gift. It's a really good cake and a great way to use up extra apples, particularly any that might be bruised or getting soft.
[All measurements in this post are for a single recipe, for a 8" pie plate. Double if using a deep dish 10 1/2" pie plate. Triple if using an 8 1/2" x 11" pan]
4 c sliced apples
1/4 c sugar
1/2 tsp cinnamon
Put apples into a well greased pan. Mix together sugar and cinnamon and sprinkle over the apples. Bake covered at 400 degrees for 20 minutes. (I tend to bake them longer, creating a bit more of an applesauce texture.)
1 T butter
1/2 c sugar
1 tsp vanilla
1/2 c flour
1/2 tsp baking powder
Cream together the butter and sugar. Add the egg and vanilla, then mix well. Finally, add the flour and baking powder to the mixture and mix until just blended.
Spread the batter over the cooked apples. Note that the batter is very thick and will need to be scooped and pushed into place over your apples.