Traditional Dutch Apple Cake
|Sifted all purpose flour||4 Cup (64 tbs)|
|Baking powder||6 Teaspoon|
|Butter||1⁄2 Cup (8 tbs)|
|Grated lemon rind||2 Teaspoon|
|Milk||1 1⁄3 Cup (21.33 tbs)|
|Sliced unpeeled apples||4 Cup (64 tbs) (1/4 Inch Thick)|
|Soft butter||1⁄4 Cup (4 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Pouring cream/Whipped cream||1⁄2 Cup (8 tbs)|
Heat oven to 400 degrees.
Grease 13 x 9 1/2 x 2-inch baking pan.
Sift flour, baking powder, salt and 1/4 cup sugar into mixing bowl.
Add 1/2 cup butter and cut in with pastry blender or 2 knives.
Stir in lemon rind with fork.
Add eggs to milk and beat together with a fork.
Add to flour mixture and stir gently with fork until blended.
Spread in prepared pan.
Top with rows of apple slices.
Put the slices close together and press into the dough.
Spread with 1/4 cup soft butter.
Combine 1/2 cup sugar and cinnamon and sprinkle over.
Bake 30 to 35 minutes or until a toothpick stuck in centre comes out clean.