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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 best) 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 cream. Note: Other fruit such as peaches, raspberries, rhu- barb, etc. can be used. Adjust amount of sugar according to sweetness of fruit. Serves 8. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |