DUTCH APPLE CAKE
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
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 LOAF CAKE
There's plenty of recipes for this cake listed, but I think this one sounds a little different. Found it online at Taste of Home. It looks fairly simple and baked in a loaf pan. It would be a great take along for potlucks or just an easy snack for the family. Now that our apple trees are full and ripe, it's a great time to try this out. As an update, finally got around to trying this and loved it. Simple, with a nice presentation and very good. I did add a cup of chopped pecans as we love nuts and everyone enjoyed it. Don't make the mistake I did though - be aware that the divided sugar puts 3 Tablespoons in the apples and then the 1 cup goes in the batter.
Provided by Bonnie G 2
Categories Dessert
Time 1h15m
Yield 1 loaf, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl, combine apples, 3 tablespoons sugar and cinnamon; let stand for 1 hour.
- In large mixing bowl, cream butter and remaining sugar until light and fluffy.
- Add eggs, one at a time, beating well after each.
- Add vanilla.
- Combine flour and salt; gradually add to the creamed mixture and beat until smooth.
- Pour into a greased 9x5-inch loaf pan.
- Push apple slices vertically into batter, placing them close together.
- Bake at 325°F for 1 1/4 to 1 1/2 hours or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes in pan before removing to a wire rack.
- Serve warm.
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
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!
DUTCH APPLE CAKE
This recipe is an old favourite - the apples sink to the bottom as it cooks, leaving a light sponge with a crisp sugary crust.
Provided by English_Rose
Categories Dessert
Time 1h
Yield 12-16 squares
Number Of Ingredients 10
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 CAKE
Delicious apple cake with a crispy topping.
Provided by ChloeFrances4792
Time 35m
Yield Makes One 20cm cake tin
Number Of Ingredients 8
Steps:
- Preheat oven to 180C/gas mark 4/fan 160C. Grease and line a 20cm cake tin.
- Cream the margarine and sugar together until light and fluffy. In a separate bowl, beat the eggs with a fork.
- Mix the eggs, a little at a time to the margarine and sugar. Sieve in the flour and baking powder.
- Spread the mixture into the cake tin.
- Core the apple and slice thinly. Arrange the apple slices over the cake mix and then sprinkle the cinnamon and sugar on top.
- Place in the oven and bake for around 20 minutes, until golden brown and springy to the touch.
DUTCH APPLE CAKE WITH HOT LEMON SAUCE
Make and share this Dutch Apple Cake With Hot Lemon Sauce recipe from Food.com.
Provided by Steve P.
Categories Breads
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F.
- Mix and sift dry ingredients.
- Cut in butter.
- Add milk and egg, and mix quickly.
- Spread dough in a shallow greased 8x8-inch pan.
- Pare, core, and slice apples; press into dough.
- Bake 30 minutes.
- Serve with hot lemon sauce:.
- In a saucepan, mix sugar and cornstarch.
- Add boiling water, stirring constantly.
- Cook 8 to 10 minutes.
- Add zest, lemon juice, and butter.
- Serve over Apple Cake.
Nutrition Facts : Calories 557.2, Fat 21.6, SaturatedFat 13.1, Cholesterol 89.9, Sodium 540.2, Carbohydrate 87, Fiber 3.4, Sugar 47.4, Protein 6.7
DUTCH APPLE CAKE - DAIRY FREE
A yummy desert that is good warm or cold, with or without soy ice cream. (serve with real ice cream if dairy isn't an issue for you).
Provided by Chelle_N
Categories Bar Cookie
Time 1h
Yield 9-12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 388, Fat 11.2, SaturatedFat 2.4, Cholesterol 20.7, Sodium 169.1, Carbohydrate 70.5, Fiber 4.8, Sugar 43.3, Protein 4.1
DUTCH APPLE CAKE
My husband and I came to Canada from Holland more than 40 years ago. This traditional Dutch recipe is a family favorite and has frequently gone along with me to potluck suppers and other get-togethers. —Elizabeth Peters, Martintown, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the apples, 3 tablespoons sugar and cinnamon; let stand for 1 hour. , In another bowl, cream butter and remaining sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla. Combine flour and salt; gradually add to creamed mixture and beat until smooth. , Transfer to a greased 9x5-in. loaf pan. Push apple slices vertically into batter, placing them close together. , Bake at 300° for 1-1/2 to 1-3/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 282 calories, Fat 12g fat (7g saturated fat), Cholesterol 97mg cholesterol, Sodium 120mg sodium, Carbohydrate 40g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.
DUTCH APPLE CAKE DESSERT
This makes a deliciously moist yet light sponge desert and is perfect served with pouring of double cream. A good alternative to apple pie. I make it without the cinnamon as my husband doesn't like the taste, and it is very good.
Provided by angellore
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 200c/390f/gas mark 6. Line a cake tin with greaseproof paper.
- Using a whisk (electric or manual), whisk the eggs, 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.
- Melt the butter in a saucepan with the milk, then pour onto the egg and sugar mixture, whisking all the time. Sift the flour, cinnamon and baking powder and fold carefully into the mixture 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 during cooking). Sprinkle over a tablespoon of sugar and bake in the oven for 10 minutes, then reduce the oven temperature to 180c/350f/gas mark 4 and bake for a further 20-25 minutes or until well risen or goldne brown.
- Remove the cake from the oven and allow to cool a little. Serve warm with double cream. Any left overs can be eaten cold or can be warmed in the microwave well, just for a few seconds.
Nutrition Facts : Calories 378, Fat 20.5, SaturatedFat 12, Cholesterol 141, Sodium 253.7, Carbohydrate 41.3, Fiber 2.7, Sugar 8.1, Protein 7.8
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- In the bowl of a food processor, cream together the butter and brown sugar. Set aside 1 tbsp (15 ml) of the beaten eggs to brush over the pie, then add the remaining eggs to the food processor. Sprinkle with the salt and process until the eggs are well incorporated, about 5 seconds. Scrape down the bowl. Add a third of the flour, then process until well incorporated, about 10 seconds. Scrape down the bowl, then add another third of the flour, and process for another 10 seconds. Scrape down the bowl. At this point, the mixture will start gathering together.
- Peel and core the apples, then cut them into bite-size pieces. In a large bowl, mix the apples with the orange and lemon zest, lemon juice, brown sugar, spices, cornstarch, and the liqueur, raisins, and walnuts, if using. Set aside.
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