American
Dutch Apple Cake
A historical breakfast recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Gather
Ingredients
- 1 cup Scalded Milk
- ⅓ cup Butter
- ⅓ cup Sugar
- ⅓ teaspoon Salt
- 1 Yeast Cake
- 2 Eggs
- As needed Flour
- As needed Butter
- 5 Sour Apples
- ¼ cup Sugar
- ½ teaspoon Cinnamon
- 2 tablespoons Currants
Make it
Method
- 1
Mix first four ingredients. When lukewarm add yeast cake, eggs unbeaten, and flour to make a soft dough. Cover, let rise, beat thoroughly, and again let rise. Spread in a buttered dripping-pan as thinly as possible and brush over with melted butter.
- 2
Pare, cut in eighths, and remove cores from apples.
- 3
Press sharp edges of apples into the dough in parallel rows lengthwise of pan. Sprinkle with sugar mixed with cinnamon and sprinkle with currants. Cover, let rise, and bake in a moderate oven thirty minutes.
- 4
Cut in squares and serve hot or cold with whipped cream sweetened and flavored.
Source & rights
Where this recipe comes from
Dutch Apple Cake, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.