Dutch Apple Cake Revisited – A Fall Dessert

Here in New Hampshire we are now in the midst of apple season. After a recent visit to a nearby orchard, I wanted to bake something other than apple crisp or apple brown betty, so I looked through my cook books for something that excited me.

Ah, the infamous Dutch Apple Cake! Infamous, because in the fall of 2010 I tried making Aunt Lil’s recipe, which was a disaster. Maybe I should try again. After all, I’ve now got years of vintage cooking experience under my belt so surely I could master this recipe.

I chose a recipe from one of my favorite little cook books, Every Homemaker’s Cook Book, 1939. Here’s the recipe:

  • 1 1/2 cups sifted flour
  • 2 tsps. baking powder
  • 1/2 tsp. salt
  • 1 cup sugar
  • 1 egg
  • 1/4 cup softened shortening (I used butter)
  • Milk
  • 1 tsp. lemon extract

Mix and sift dry ingredients. Break egg into a measuring cup

Add shortening to measuring cup and fill cup to the 1 cup line with milk

A rather unorthodox measuring system!

Pour into mixing bowl and add flavoring (at this point I realized I needed to cream the butter so that its more than a big softened lump)

Gradually add flour-sugar mixture, stirring until mixed

Beat vigorously about 1 minute or until creamy

Turn into a greased shallow pan

Arrange apples which have been peeled and quartered on top of batter

Dust well with 1/2 cup sugar and 1/2 tsp. cinnamon

Bake in 350 degree oven until apples are done about 50 minutes

Just before going into the oven

It suggests serving with a hard or lemon sauce, but I didn’t feel this was necessary. The cake was yummy!

Dutch apple cake is found in many recipe books of the 20th century. I have no idea why its called this but its appearance in so many cook books shows its popularity. You may remember your mom or grandmother making this recipe. Let me know about it!           

One Response to “Dutch Apple Cake Revisited – A Fall Dessert”

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  1. Bev says:

    I did miss this one!
    This sounds like someting we’d like to try. Do you think that Splenda could be used?

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