Tuesday, October 9, 2012

Dutch Apple Cake

    This is one of my favorite recipes especially for fall when you have lots of apples that you picked straight from the orchard. This is a little more work then my usual recipes but I can assure you it is worth it in taste. Your family will really enjoy this great Dutch Apple Cake. This recipe has been in my family for a while, it belonged to my grandmother.

Notes About The Recipe:
- You can use any type of apples but prefer tart baking apples such as cortland, empire, granny smith or macintosh.
- You do need a flour sifter for this recipe
- This is similar to a coffee cake which is why you put sugar, butter and cinnamon on the top. You can make it slightly different and mix it all together without the special topping and it will have all over flavor instead of a sweet topping.

Dutch Apple Cake

- 4 cups of flour
- 1 tsp. of salt
- 6 tsps. baking powder
- 1 cup of sugar
- 1/2 cup of melted shortening
- 2 eggs (beaten)
- 2 cups of milk
- 6 large tart cooking apples
- 2 tsps. cinnamon
- 2 Tbsps. butter

- Sift flour, then add salt, baking powder and half of the sugar, resift entire mixture.

 In separate bowl beat melted shortening, eggs and milk.

Add wet ingredients to dry and stir quickly until flour mixture is dampened and mostly smooth.

 Spread mixture into a greased 9 x 11" pan.

Slice apples evenly and arrange in rows, pressing sharp edges lightly into dough. Sprinkle top with remaining sugar and cinnamon and dot with butter.

Bake at 425 degrees for 25 minutes or until golden brown. Serve with warm butter.

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