Dutch Apple Cake

Dutch Apple Cake
Staff Writer
Apples

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Apples

George Rector makes this decadent apple pie into an easy dessert with these simple steps.

Click here to see more recipes from George Rector. 

Ingredients

For the crumbed mixture:

  • ¾ cup sugar
  • 1 ½ tablespoons flour
  • ¼ teaspoon cinnamon
  • 3 tablespoons butter

For the Dutch apple cake:

  • ½ cup butter
  • 1 ¼ cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon sugar
  • 1 egg yolk
  • 2 tablespoons milk
  • Apples, cut into slices

Directions

For the crumbed mixture:

Mix and sift the dry ingredients. Cut in the butter until coarse crumbs are formed. 

For the Dutch apple cake:

Preheat the oven to 350 degrees. Cream the butter until light and fluffy. Add sifted dry ingredents and mix thoroughly. (Dry ingredients should be mixed and sifted 3 times before adding to the butter.) Beat egg yolk and milk together and stir into mixture. 

Press the mixture on the bottom of a buttered coffee cake pan. Press the apple slices into the dough, putting them close enough to overlap. Sprinkle the crumbed mixture over top and bake in the oven for about 50 minutes.

Apple Cake Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Apple Cake Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.

Apple Cake Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.