Dutch Apple Cake
This Dutch Apple Cake Recipe, uses apples, currant jelly, nutmeg and
- 1 c Unbleached Flour; Sifted
- 1 1/2 t Baking Powder
- 1/2 t Salt
- 1 T Granulated Sugar
- 1/4 c Shortening
- 1 large Egg
- 1/4 c Milk
- 3 3/4 c Tart Apples; Peeled, Cored And Sliced, About 1 1/4 Lbs
- 1/2 t
- 1/4 t Nutmeg
- 2 T Granulated Sugar
- 2 T Butter Or
- 1/2 c Currant Jelly; OR 1/2 c Apricot Jam
- Preheat the oven to 400 Degrees F.
- Sift the first 4 ingredients
- Cut in the shortening with 2 knives or a pastry blender until
the mixture resembles coarse corn meal.
- Beat the egg and milk
together, with a fork, until well blended, then stir it into the other
- Spread the mixture in a greased baking dish 12 X 8 X 2-inch.
- Arrange the apples, slightly overlapping, in parallel rows, on
with the straight edge pushed half way into the dough.
- Sprinkle with the
combine cinnamon, nutmeg, and 2 T sugar.
- Top with butter.
in a moderately hot oven, 400 Degrees F., for 40 to 45 minutes, or until
the apples are tender.
- Remove from the oven and top with your choice of
jellies that have been beaten until smooth.
For Dutch Peach
Cake: Substitute peeled, pitted, thinly sliced peaches for the apples.
From: The Good Housekeeping Cookbook Copyright 1949