DUTCH APPLE CAKE 
1 c. flour
2 tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
1 tbsp. Spry
1 egg
3/8 c. milk (little more than 1/3, under 4 oz. figures)
Apples, sliced and pared
Cinnamon

Sift dry ingredients. Work in Spry. Beat egg with milk and stir into dry mixture. Spread out flat in a greased 6 x 6 x 2 inch pan. Cover surface with wedged-shaped apple slices. Sprinkle generously with a mixture of cinnamon and sugar and dot with butter. Bake in a hot oven (400 degrees) for 20 to 30 minutes. Serve warm with vanilla or lemon sauce.

Serves 3-4.

VANILLA OR LEMON SAUCE:

1 c. sugar
2 tbsp. cornstarch
1 1/2 c. water
2 tsp. butter
2 tsp. vanilla
1/4 tsp. salt

Mix sugar with cornstarch, stir in boiling water. Boil until slightly thickened. Add butter, vanilla, and salt.

FOR LEMON SAUCE: Use the juice of 1 lemon in place of vanilla. (4 tablespoons of juice).

Serves 3-4.

Related recipe search

“DUTCH APPLE CAKE”

 

Recipe Index