Dutch Apple Cake
A dish built around scalded milk and butter.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 1 cup scalded milk
- ⅓ cup butter
- ⅓ cup sugar
- ⅓ teaspoon salt
- 1 yeast cake
- 2 eggs
- Flour
- Melted butter
- 5 sour apples
- ¼ cup sugar
- ½ teaspoon cinnamon
- 2 tablespoons currants
Make it lactose-friendly
- 1 cup scalded milk → lactose-free milk, oat milk, or almond milk
- ⅓ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
- Melted butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Mix first four ingredients. When lukewarm add yeast cake, eggs unbeaten, and flour to make a soft dough. Cover, let rise, beat thoroughly, and again let rise. Spread in a buttered dripping-pan as thinly as possible and brush over with melted butter. Pare, cut in eighths, and remove cores from apples.
- Press sharp edges of apples into the dough in parallel rows lengthwise of pan. Sprinkle with sugar mixed with cinnamon and sprinkle with currants. Cover, let rise, and bake in a moderate oven thirty minutes. Cut in squares and serve hot or cold with whipped cream sweetened and flavored.
- SWEDISH TEA RING II BEFORE BAKING.—_Page 64._ ]
- SWEDISH TEA RING II.—_Page 64._ ]
- RAISED HOMINY MUFFINS.—PAGE 66. ]
- POP-OVERS.—PAGE 76. ]
Nutrition (estimated, per serving)
| Calories | 388 |
|---|---|
| Protein | 5.2 g |
| Fat | 16.2 g |
| Carbs | 60.2 g |
| Fiber | 5.9 g |
| Sodium | 213 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States