Dutch Apple Cake
Recipe from The 1918 Fanny Farmer Cookbook
Ingredients
- 1 cup scalded milk
- 23/4 cups flour
- 1/3 cup butter
- Melted butter
- 1/3 cup sugar
- 5 sour apples
- 1/3 teaspoon salt
- 1/4 cup
- 1 yeast cake
- 1/2 teaspoon cinnamon
- 2 eggs
- 2 tablespoons currants
Instructions
- 1
Mix first four ingredients.
- 2
When lukewarm add yeast cake, eggs unbeaten, and flour to make a soft dough.
- 3
Cover, let rise, beat thoroughly, and again let rise.
- 4
Spread in a buttered dripping-pan as thinly as possible and brush over with melted butter.
- 5
Pare, cut in eighths, and remove cores from apples.
- 6
Press sharp edges of apples into the dough in parallel rows lengthwise of pan.
- 7
Sprinkle with sugar mixed with cinnamon and sprinkle with currants.
- 8
Cover, let rise, and bake in a moderate oven thirty minutes.
- 9
Cut in squares and serve hot or cold with whipped cream sweetened and flavored.
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