Dutch Apple Cake recipe from 1899

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This Dutch Apple Cake recipe dates back to the 19th century. It appeared in the Salt Lake Herald on January 25, 1899*.


Originally Dutch apple cakes were simply apple slices baked on top of biscuit dough. This recipe is an early successor to those recipes.



INGREDIENTS


2 cups all-purpose flour (240g)

½ teaspoon salt

2 teaspoons baking powder

¼ cup unsalted butter (57g)

1 egg

1 scant cup of milk (207ml)

2 or 3 tart apples

1 tablespoon sugar

1 teaspoon cinnamon

Icing sugar for dusting


Method:

  • Preheat oven to 350°F/175°C
  • Grease an 8-inch round or 8x8-inch square pan

  1. Sift flour, salt, and baking powder together into a large bowl. Mix thoroughly. 
  2. Rub in the butter.
  3. Beat egg light and add to the mixture.
  4. Add milk and combine to make a rough dough. Do not over work.
  5. Spread dough into pan and level with a spatula.
  6. Peel, core, and cut apples into slices.
  7. Press apple slices into the dough, sharp edges down.
  8. Sprinkle mixture of 1 tablespoon of sugar and 1 teaspoon of cinnamon over apples.
  9. Bake in a preheated oven at 350°F/175°C for 40-45 minutes or until baked.
  10. Cool in pan for 10 minutes, then remove to cool on a rack.
  11. Dust with icing sugar, if desired.
  12. Serve warm or cooled with custard or lemon sauce.


Enjoy!


Notes:

  • A scant cup of milk is 1 cup of milk, minus 2 tablespoons.

Original newspaper clipping:


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