Baked Dutch Apple Cake
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Butter||1⁄4 Cup (4 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Cored sliced apples||4 Cup (64 tbs), peeled|
|White sugar||3 Tablespoon|
|Ground cinnamon||1 Teaspoon|
|Melted butter||1⁄4 Cup (4 tbs)|
|Currant jelly||1⁄2 Cup (8 tbs), melted (Optional; Preserves Section)|
Sift together the flour, salt, baking powder, and sugar into a large bowl.
Work in the butter with a pastry blender until the mixture is crumbly.
Beat the egg and milk together and add them to the mixture, stirring with a fork to form a dough.
Spread this dough (it will be fairly wet) into a buttered 12" x 8" baking tin.
Arrange the fruit over the dough in overlapping rows.
Combine the sugar and cinnamon and sprinkle them over the fruit.
Pour the melted butter evenly over the top.
Bake at 400 degrees for 35 minutes.
The fruit should be tender, the crust crispy.
Spread with melted jelly if desired.
This is excellent when either plums or peaches are substituted for the apples.