Dutch Apple Cake

Ingredients

• 1 cup scalded milk
• ⅓ cup butter
• ⅓ cup sugar
• ⅓ teaspoon salt
• 1 yeast cake
• 2 eggs
• Flour
• Melted butter
• 5 sour apples
• ¼ cup sugar
• ½ teaspoon cinnamon
• 2 tablespoons currants

Steps

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. Pare, cut in eighths, and remove cores from apples.
2. 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. Cut in squares and serve hot or cold with whipped cream sweetened and flavored.
3. [Illustration:
4. SWEDISH TEA RING II BEFORE BAKING.—Page 64. ]
5. [Illustration:
6. SWEDISH TEA RING II.—Page 64. ]
7. [Illustration:
8. RAISED HOMINY MUFFINS.—PAGE 66. ]
9. [Illustration:
10. POP-OVERS.—PAGE 76. ]

More recipes with milk, butter, yeast, eggs, flour, apples, cinnamon or raisins

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.