Dutch Apple Cake
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||3 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Shortening||1⁄4 Cup (4 tbs), melted|
|Egg||1 , beaten|
|Milk||1 Cup (16 tbs)|
|Tart apples||3 Large|
Sift flour, measure, and resift 3 times with salt, baking powder and 1/4 cup of the sugar.
Add melted shortening to egg and milk which have been beaten together, and immediately add all at once to the dry ingredients.
Stir quickly until flour mixture is just dampened; then stir 3 or 4 times more, but not until smooth.
Turn into buttered pan (7 x 11 x 1 1/2 inches) and spread out in even layer.
Have apples peeled, quartered, cored and sliced evenly, arrange in rows on top pressing sharp edges lightly into dough and sprinkle with remaining sugar mixed with the cinnamon.
Dot with butter.
Bake in a moderately hot oven (425° F.) for 25 minutes or until golden brown.
Serve warm with butter or with Lemon Sauce.