Dutch Apple Cake - It's Child's Play

From the kitchen of One Perfect Bite...There are a boatload of recipes for Dutch Apple Cake. Most of them are very good, and while the version I'm sharing with you tonight may not be best of class, it certainly is more fun to make than most. This recipe is really meant for moms and grandmothers who have 4 to 6 year old sous-chefs in their kitchens. The children can take responsibility for the vertical placement of apples into the batter. The apples are pushed into the batter one slice at a time, and while you and I might find the task wearisome, the kids love to do it. The cake goes into the oven looking like a porcupine and its appearance doesn't change much as it bakes. Despite its appearance, the cake is really tasty and I think you will enjoy it. My only caution regarding this cake is one you've never heard before. If you have a young assistant, the apples must be cut thin, but still be substantial enough for the children to poke into the batter without bending. If you make the cake you'll see exactly what I mean. I love to serve this cake while it is still warm. The cake keeps reasonably well, but the quantity of apples used in it cause it to become damp and pudding-like if it sits too long. I hope you will give this cake a try. It really is tasty and your assistants will love it. Here is how it is made.

Dutch Apple Cake...from the kitchen of One Perfect Bite courtesy of Sam's Clubyoung

Ingredients:
3 medium tart apples, peeled and cut into 1/4-inch slices (3 cups)
3 tablespoons + 1 cup sugar, divided use
1 teaspoon ground cinnamon
2/3 cup butter, softened
4 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/8 teaspoon salt

Directions:
1) Combine apples, 3 tablespoons sugar and cinnamon in a large bowl. Let mixture stand for 1 hour.
2) When ready to proceed, preheat oven to 300 degrees F. Generously grease/butter a 9 x 5-inch loaf pan. (I line bottom of pan with parchment paper and then butter the parchment paper as well)
3) Cream butter and remaining sugar in another bowl until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour and salt and gradually add to creamed mixture and beat until smooth.
4) Transfer batter to prepared pan. Push apple slices vertically into batter, placing them close together. Bake for 1-1/2 to 1-3/4 hours or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm. Yield: 8 to 10 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Crackly Sugar Cookies

Two Years Ago Today: Cranberry Almond Muffins

Three Years Ago Today: Chicken and Smoked Sausage Gumbo

Four Years Ago Today: Boeuf Bourguignon

Dutch Spice Cookies

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From the kitchen of One Perfect Bite...Should you have any doubts, I am here to tell you that Murphy is alive and well and has recently been parked outside my kitchen door. I'll be swapping coasts come Wednesday and have been working on recipes to feature while I'm gone. Things were going swimmingly, until I heard a knock on my door and inadvertently let the devil  in. Shortly thereafter, I went to take  a tray of cookies from the oven and heard a wrenching screech as the door was opened.  It wasn't until I tried to close it that I realized the door springs had broken. Suffice it to say,  our repair man did not consider my plight an emergency, so the Silver Fox had to create a prop that would allow me to continue cooking. It is not a perfect solution, but God love him, it works and I was able to get  my work done. These cookies were among the treats that were baked with the propped oven door. The recipe for the cookies came from the Taste of Home Baking cookbook and while the cookies are delicious, the dough used to make them is very soft and difficult to work with, even when it is cold. The surface on which you roll the dough must be well-floured or you will not be able to transfer the cookies to trays for baking. If you like spicy, European-style, cookies you will love these. They are a bother to make, but they are delicious and keep really well. Here's how they are made.

Dutch Spice Cookies...from the kitchen of One Perfect Bite courtesy of Taste of Home Baking

Ingredients:
3/4 cup butter, softened
1 cup packed brown sugar
2-1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground mace
1/2 teaspoon crushed aniseed
1/4 teaspoon each ground ginger, nutmeg and cloves
1/4 teaspoon baking powder
1/8 teaspoon salt
3 tablespoons 2% milk
1 cup finely chopped slivered almonds

Directions:
1) In a large bowl, cream butter and brown sugar until light and fluffy. Combine flour, spices, baking powder and salt and gradually add to creamed mixture, mixing well. Stir in milk and almonds.
2) Roll dough into a 16 x 10-inch rectangle between two sheets of waxed paper. Cut into 2-inch squares. Cover with waxed paper and refrigerate for 30 minutes.
3) Place squares 1 inch apart on ungreased baking sheets. Bake 375 degrees F for 8-10 minutes or until firm. Remove to wire racks to cool. Yield: 40 cookies.






One Year Ago Today: Vintner's Grape Cake














Two Years Ago Today: Spring Vegetable Soup














Three Years Ago Today: Greek-Style Yogurt Pie with Fruit Preserves
















Four Years Ago Today: Old-Fashioned Blackberry Pudding

Dutch Baby with Spiced Peaches

From the kitchen of One Perfect Bite...I've been trying to organize my freezer in anticipation of the holiday. While grouping things more logically, I came across a bag of peaches that had been thrown in there last summer. I'd also been thinking about holiday breakfast menus and a recipe I'd found in "Baking At Home with The Culinary Institute of America". The recipe that caught my eye was for a Dutch baby pancake that was topped with spiced peaches. Dutch babies, sometimes called German pancakes, are puffy baked pancakes similar to the German Apfelpfannkuchen. Actually, it's a misnomer to call these pancakes. They're far more like Yorkshire pudding than conventional pancakes. They are light and fluffy and very easy to do. If you are planning special holiday breakfasts, you might want to consider serving Dutch babies. If there'll be more than six at your table go to Cooks for a recipe that can be scaled to feed a variable number of people. While I topped my test "baby" with the recommended peach topping, I think I'll use raspberries or blackberries the next time I prepare these. Here's the recipe.




Dutch Baby with Spiced Peaches...from the kitchen of One Perfect Bite, courtesy of The Culinary Institute of America

Ingredients:
1/2 cup all-purpose flour
1/2 teaspoon salt
2 large eggs
1/2 cup milk
5 tablespoons melted butter, divided use
3 cups peeled and sliced peaches
2 teaspoon ground cinnamon
2 tablespoons packed brown sugar
1 tablespoon lemon juice
Confectioners' sugar for dusting
1/4 cup heavy cream, whipped to soft peaks
1 teaspoon finely grated lemon zest

Directions:
1) Preheat oven to 450 degrees F. Place a 10-inch cast-iron skillet or oven-proof saute pan in oven to heat.
2) Sift flour and salt together into a small bowl.
3) Put eggs in a blender and blend at low speed. Add flour mixture and milk alternately, in thirds. Scrape down sides of blender and continue to blend until smooth. Blend in 2 tablespoons of melted butter. Brush hot skillet with 1 tablespoon butter.
4) Pour batter into skillet. Bake for 20 minutes without opening oven door. Reduce heat to 350 degrees F and bake 10 minutes longer.
5) While Dutch Baby is baking, prepare spiced fruit. Heat remaining 2 tablespoons melted butter in a medium saute pan set over high heat. Add peaches, cinnamon and brown sugar. Continue to cook until peaches are heated through, about 5 to 6 minutes.
6) Remove Dutch baby from oven. Drizzle with lemon juice and sprinkle with powdered sugar. Fill center of Dutch Baby with hot fruit mixture. Top with whipped cream and lemon zest. Serve at once. Yield: 6 servings.