Dutch Apple Cake Or Plum Cake Recipes

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DUTCH APPLE CAKE



Dutch Apple Cake image

This is another great cake for the fall. When apples are plentiful and delicious there are so many ways to thank mother nature for its bounty. I pick a lot of the wild apples in the fall, and turn them into great desserts.

Provided by Carol

Categories     World Cuisine Recipes     European     Dutch

Yield 15

Number Of Ingredients 11

½ cup shortening
1 cup white sugar
1 egg
1 ½ teaspoons vanilla extract
1 ½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
¾ cup milk
2 apples - peeled, cored and cut into eighths
¼ cup white sugar
1 teaspoon ground cinnamon

Steps:

  • Sift flour with baking powder and salt.
  • In a large bowl, cream shortening and 1 cup sugar until light. Beat in egg and vanilla until fluffy. Add sifted ingredients to the creamed mixture alternately with milk, beginning and ending with the sifted ingredients. Spread the batter into a greased 7 x 11 inch baking pan.
  • Place apple pieces in rows on the batter with the sharp edges pressed in slightly. Sprinkle 1/4 cup sugar and cinnamon on top.
  • Bake at 350 degrees F (175 degrees C) for about 50 to 60 minutes, or until the apples are tender and the cake tests done.

Nutrition Facts : Calories 193 calories, Carbohydrate 29.8 g, Cholesterol 13.4 mg, Fat 7.6 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 185.2 mg, Sugar 19.3 g

DUTCH APPLE CAKE



Dutch Apple Cake image

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 12 squares

Number Of Ingredients 10

2 eggs
6 ounces caster sugar (superfine), plus 1/2 ounce extra sugar, for sprinkling
1/2 teaspoon vanilla extract
6 tablespoons butter
2 1/2 ounces milk
4 1/2 ounces all-purpose flour
1/2 teaspoon ground cinnamon
2 1/4 teaspoons baking powder
2 small or 1 large Granny Smith or Golden Delicious apples
2 1/2 ounces heavy cream, to serve

Steps:

  • This cake has been made at Ballymaloe for years. We even have guests who ask for it specifically every time they visit. The fruit sinks to the bottom as it cooks, leaving a light sponge on top with a lovely sugary crust.
  • Preheat the oven to 400 degrees F. Line the sides and base of a 8 by 8-inch square cake pan with parchment paper.
  • Using an electric whisk or hand held mixer, whisk the eggs, 6 ounces caster sugar, and vanilla extract in a large bowl, until the mixture is thick and mousse-like, and the whisk leaves a figure of eight pattern, this will take about 5 minutes.
  • Melt the butter in a saucepan with the milk, and then pour the mixture onto the eggs, whisking continuously. Sift in the flour, cinnamon, and baking powder, and fold carefully into the batter so that there are no lumps of flour. Pour the mixture into the prepared pan, and smooth the surface.
  • Peel and core the apples, and cut them into thin slices, and then arrange them over the batter. They will sink to the bottom. This is meant to happen! Sprinkle the cake with the remaining 1/2 ounce sugar, and bake in the oven for 10 minutes. Reduce the oven temperature to 350 degrees F, and bake until well risen and golden brown, about 20 to 25 minutes.
  • Allow the cake to cool in the tin, cut into squares and serve warm. It is delicious with cream!

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