Thursday, September 13, 2007

Dutch Apple Cake


I've been reading and re-reading one of my latest buys Heirloom Baking with the Brass Sisters. Its become my current favourite because the of the love and care that has gone into putting it all together. Each recipe is accompanied by a note of its origins, whether from family or strangers. There are insights and memories from the Brass sisters (who look so cute on the cover) and this is a truly a collection of wonderful recipes that have been passed down through the years. I'm also entering this for WCC#20 Show and Tell.


The recipes are old fashioned baked goods that have been tested and adapted for today's kitchens. The ingredients are simple and readily available in any pantry so one can whip up something on a whim, just like this recipe. I've adapted it for cupcakes but should have used up all of the apple topping because the presence of apple could have been stronger.

There are also lovely pictures of antique recipe books and journals, baking equipment and kitchen tools. As a result of this book, I've been inspired to look out for and start collecting antique or retro cake plates!


Dutch Apple Cake
makes 18 cupcakes or a 9-inch cake

1/2 cup or 1 stick of butter
1/2 cup sugar
2 eggs
1 tsp vanilla
2 cups flour
1 tbs baking powder
1/4 tsp salt
3/4 cup milk

Topping
2 tbs sugar
1 tsp cinnamon
1 1/2 tbs butter
3 apples, peeled and chopped

Preheat oven at 350F.
Cream the butter until pale before adding in the sugar and beating until fluffy. Add in the eggs one at a time until well combined then add in the vanilla. In a separate bowl, sift the flour, baking powder and salt together. Add the sifted mixture in three additions, alternating with the milk in two additions. Scoop into cupcake liners, about 2/3 full or into a lined cake pan.
Toss together the ingredients for the topping and spread it all out evenly over the top of the batter.
Bake for 25 minutes for cupcakes or approximately 40 minutes for the cake.

Verdict: Its a very moist cake as promised but I should have used up all the topping as mentioned earlier. The recipe recommends for the cake to be served the day it is made but it can also be frozen once it has completely cooled.

7 comments:

Peabody said...

Those look down right delicious.

Sara said...

Hee! I love that cover photo, so cute. Those cupcakes look so good! Thanks for taking part in WCC again.

anon said...

Yum Yum! :-D
Jo

Valli said...

This sounds like a wonderful cookbook for "wanna be" bakers like me!!!

Judith said...

Scrumptious! I've been oogling the baked goods that the ladies at the Farmer's Market here in Iowa City have for sale, but this looks like the same homemade appeal without having to pay $11 a cake!

jess w. said...

this is amaaazing.

i used about 75% of one of the 3 apples to make applesauce using a food processor using about 2 table spoons of the milk to get sort of an apple milk, and adding that to the batter to give a more applely taste to the muffin.

this is a great recipe!!!

prolix said...

cupcakes seemed to be reserved for children's parties and casual family gatherings. Now you see them at black-tie events and weddingsBakery Equipment