Friday, May 7, 2010

PENNSYLVANIA COUNTRY DUTCH APPLE CAKE

1/3 cup warm milk
1/4 cup granulated sugar
1/4 tsp salt
1/4 cup butter, slightly softened
1/4 cup warm (not hot) water
1 pkg dry yeast
1 egg, beaten well
1 1/3 cups all-purpose flour
1 1/2 cup, cooked until slightly tender, apple slices; drained
2 tbsp brown sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
powdered sugar for garnish

Combine the warm milk with the granulated sugar, salt, and half of the butter; allow to cool to lukewarm.

Dissolve the yeast in the warm water. Stir the milk mixture, beaten egg and flour into the yeast mixture. Beat the batter until smooth. Spread the dough evenly into a greased 9-inch baking pan. Arrange the apple slices over the top. In a small bowl combine the brown sugar, cinnamon, and nutmeg; sprinkle over the apple slices. Dot the mixture with the remaining butter. Cover and allow to rise for 40 minutes in a warm spot. Bake at 400 degrees for 25 minutes.

Remove from oven and sprinkle with powdered sugar.

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