Simple fall recipe for tasty cake.
When your friends have apple trees, you get lots of apples. I rarely make the same recipe more than once, but this Dutch Apple Cake Recipe was so good that I have repeated it and probably will again when apple season 2017 arrives.
Dutch Apple Cake
3 medium or 4 smallish apples, peeled, cored and sliced
2 Tbsp. sugar
2 tsp. cinnamon
1 cup sugar
2/3 cup unsalted butter, softened + butter to grease loaf pan
3 large eggs
2 tsp. vanilla extract
2 cups flour (I use Hungarian High Altitude flour)
1/8 tsp. salt
1. In a large bowl combine apple slices, 2 Tbsp. sugar and cinnamon. Let stand for 1/2 hour.
2. Meanwhile, preheat oven to 300°.
3. In another large bowl, cream butter and 1 cup sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Add vanilla.
5. Combine flour and salt. Gradually add to butter/sugar/egg mixture, beating until smooth.
6. Transfer to well-buttered 9 by 5-inch loaf pan.
7. Push apple slices vertically into the batter, placing them close together.
8. Bake for 1½ to 1¾ hours, until a toothpick inserted near the center comes out clean. The cake will have puffed up to the height of the rim. Cool for 10 minutes, then remove to wire rack. (Apologies for no image; I forgot.)
Slice and serve while still warm. Vanilla ice cream goes well with it.