 | | Pa Dutch Apple Cake |
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3 c. peeled, cored, and thinly sliced
tart apples
2/3 c. granulated sugar mixed with 1
tsp. ground cinnamon
1/4 c. butter
2 tbsp. freshly squeezed lemon juice
1 tsp. grated lemon peel
1 1/3 c. cake flour
1 1/2 tsp. baking powder
3/4 c. granulated sugar
1/2 tsp. salt
1/4 c. butter, softened
1/2 c. milk
2 egg yolks
1 tsp. vanilla extract
Ice cream (optional) |
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| Instructions |
| Position rack in center of oven; preheat to 375 degrees. Lightly grease a deep 9 inch pie plate. Arrange sliced apples in a circle so that bottom of plate is entirely covered; sprinkle cinnamon sugar on top. In a small saucepan, melt butter; add lemon juice and peel, and pour evenly over apples. In a medium bowl, whisk or stir together flour, baking powder, sugar, and salt. Add butter, milk, egg yolks, and vanilla, and beat on low speed until smooth and well blended. Pour batter over apple mixture, spreading evenly. Bake 30 to 35 minutes, or until cake tester inserted in center comes out clean. Remove pan to wire rack. Cool 15 minutes. Serve warm with ice cream, if desired.
Yield: one 9 inch round cake. .
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