DUTCH APPLE CAKE II|
1 1/4 c. bread flour
1/2 tsp. salt
1 tsp. sugar
1 tsp. baking powder
1/2 c. shortening (lard is
1 egg yolk
3 Tbsp. milk
Sift dry ingredients. Mix in the lard like pie crust.
Beat egg yolk and milk; add to flour mixture. Line sides and
bottom of coffee cake tin (7 x 11-inch or 9 x 9-inch pan)
spreading mixture with fingers. Cover with apples (about 3
cups), cut into 1/8-inch wedges and line up in rows. Fill in
open spaces with chopped apples. Over apples, spread the
following streusel, mixed with fingers:
2/3 c. sugar
2 Tbsp. butter or oleo
2 Tbsp. flour
1/4 tsp. cinnamon
Bake at 350 degrees until apples are tender and crust is golden
brown (about 1/2 hour). Very good served warm, also with ice
Note: Other fruit such as peaches, raspberries, rhu-
barb, etc. can be used. Adjust amount of sugar according to
sweetness of fruit. Serves 8.
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