Dutch Apple Cake

Deitscher Ebbelkuche

Dutch Apple Cake

Ingredients

2 cups general purpose flour

1 tsp. salt

2 tsp. baking powder

1.5 tbsp. sugar

4 tbsp. unsalted butter, cut into quarter inch pieces

1/2 cup toasted chopped pecans

Grated zest of 1 lemon

2 eggs

1 cup whole or 2% milk

3 apples, pared, cored and quartered

Additional cold butter for apples

1 tbsp. cinnamon sugar

Making the Apple Cake

Preheat oven to 350 degF.

Sift together the dry ingredients (flour, salt, baking powder, sugar) in a large bowl.

Work the butter into the dry ingredients by hand until butter is pea-sized, just as you would for pie crust or any other pastry.

Add the pecans and lemon zest to the dry ingredients.

In a separate bowl, beat the eggs with a mixer until light and frothy, then combine with the milk.

Make a crater in the center of the dry ingredients and add the egg/milk mixture. Work this into a stiff batter with a spatula or spoon.

Pour the batter into a greased 10-11 inch cake tin or pie plate with at least a 1” rim.

Slash the outer rounded surface of each apple quarter with 8 deep cuts (not all the way through). Press the cut side down into the batter in a circular pattern.

Dot each apple with a square of cold butter.

Shake cinnamon sugar evenly and liberally over apples and cake batter.

Bake in the preheated oven for 35-50 minutes. Check for doneness with a toothpick. Our bake time was at the longer end.

Allow the baked cake to cool for 10 minutes, then serve.

Read the Apple Cake Blog Entry

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