My mini-me requested that we have an apple festival at our house so I figured I would indulge her by baking a dutch apple cake. It has everything you’d hope for for a Fall recipe: butter, brown sugar, apples, vanilla, and cinnamon. This is a cake with sweet yeast dough and it’s so tasty with your a.m. coffee. From a vintage Texas recipe box ~ the same one with Red Devils Food Cake and Boston Cream Pie.
- ⅓ cup milk
- ⅓ cup granulated sugar
- ¾ tsp. salt
- ¼ cup shortening
- ¼ cup warm (not hot) water
- 1 package or cake yeast
- 1 egg, beaten
- ½ tsp. vanilla
- 2 cups sifted flour
- 2 apples, pared and thinly sliced
- ⅓ cup brown sugar
- 1½ tsp. softened butter
- 1 tsp. cinnamon
- In a large saucepan, scald milk. Stir in sugar, salt, and shortening. Cool to lukewarm.
- Measure water into a large mixing bowl. Sprinkle or crumble in yeast. Add lukewarm milk mixture.
- Add beaten egg, vanilla extract, and flour.
- Stir until well blended, about 1 minute.
- Turn batter into a greased 9-inch cake pan or shallow baking dish.
- Arrange apples slices on top; sprinkle with brown sugar mixed with butter and cinnamon.
- Cover; let rise in a warm place free from drafts 1 hour and 15 minutes until double in bulk.
- Bake 375* for 35 minutes.
Butter instead of shortening
Cake flour instead of all-purpose flour
Use any type of apples you would like for this recipe.