Dutch Apple Drop Cakes Recipes

DUTCH APPLE CAKE

Steps:

• Preheat the oven to 400°F Line the sides and base of a 8 x 8in square cake tin with parchment paper.
• Using an electric whisk, whisk the eggs, superfine 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, then pour onto the eggs, whisking all the time. 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 tin and smooth the surface.
• Arrange the apple slices over the batter. (They will sink to the bottom.) Sprinkle over a tablespoon of sugar and bake in the oven for ten minutes, then reduce the oven temperature to 350F and bake for a further 20-25 minutes or until well risen and golden brown.
• Remove the cake from the oven and allow to cool in the tin. Cut into squares and serve warm with cream.

DUTCH APPLE DROP CAKES

Steps:

• 1. Beat eggs until foamy, add milk. Stir in flour, bk powder, salt & sugar. Fold in butter & apples.
• 2. Heat 2 inches of oil to 370 degrees on a deep fat thermometer. Drop batter carefully by spoonfuls into hot oil. Fry until light brown.
• 3. Drain on paper towels. Sprinkle with powdered sugar.

DUTCH APPLE CAKE - DAIRY FREE

Steps:

• Cut apples thinly, mix with 3 tbs sugar and 1 tsp cinnamon.
• Set aside.
• Cream together sugar and margarine until light and fluffy.
• Add egg and beat well.
• Add vanilla.
• Sift in flour with baking powder and mix well.
• Spread half the batter in a greased and floured 8 inch square pan.
• Place apples in even line, close together on batter.
• Place remaining batter in lattice fashine (or drop in spoonfuls) on top.
• Bake for 50 minutes at 350.
• Serve hot or cold.