Monday, November 8, 2010

Aunt Dot's Dutch Apple Cake

Today is a bit of an off day for me.... I didnt sleep well last night because I wasnt feeling well.. and still this morning, no change. Needless to say, I slept the morning away... and most of the afternoon also. I figured I'd blog a bit, but I haven't gotten around to it until now. It's five eight thirty p.m. I hate being sick. Anyway, last night, before I came down with whatever's bugging me, I managed to turn out two cakes, one being this apple cake. This recipe comes from Heirloom Baking with the Brass Sisters, a book of baking recipes collected from old cookbooks or pamphlets. Being a fan of finding cookbooks, both old and new, in used book stores, this book, with all of its recipes and their accompanying stories, is extremely appealing to me. This is only the third recipe I've made, but so far so good. Back to the cake. I'm not entirely sure what makes this cake Dutch but it was a snap to put together, the most difficult part being  peeling and slicing the apples. Scented with vanilla and topped with cinnamon sugar, it was light and pretty and moist. The only changes I made were to use cream instead of milk which added a level of richness, because that's what I had on hand and to bake this in my springform pan. Love those pans! Really though, this cake couldn't be simpler and will help you make a dent in your apple supply...

Aunt Dot's Dutch Apple Cake
slightly adapted from Heirloom Baking with the Brass Sisters

2 cups flour
1 tbsp plus 1 tsp baking powder
1/4 tsp salt
1/2 cup vegetable shortening
1/2 cup sugar
2 eggs
1 tbsp vanilla
3/4 cup cream or milk

2 tbsp sugar
1 tsp cinnamon
3 apples, peeled and sliced
1 1/2 tbsp butter or margarine, diced

Preheat the oven to 375. Grease a 9 inch springform pan. Set aside.
Combine the dry ingredients together and set aside. Place the shortening and sugar in a bowl. Using a whisk or a mixer, beat until creamed. Add eggs and vanilla, mixing to blend. Add the dry ingredients alternately with the cream. Mix thoroughly and scrape the batter into the prepared pan.
To make the topping, combine the cinnamon and sugar. Place the apple slices on top of the batter in concentric circles. Press down on the apples. Sprinkle with the cinnamon-sugar. Dot with the diced butter. Bake for about 40 minutes or until a toothpick inserted comes out clean. Cool on rack.

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