Dutch Apple Cake(Recipe Of The Late Aunt Emma Wilson Plumlee.)
A comforting Dutch apple cake featuring tender apple slices baked atop a biscuit-like base, perfect for dessert or teatime with warm cinnamon-sugar topping.
Ingredients
Instructions
- Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit consistency.
- Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish.
- Peel and pare apples; cut into eighths.
- Press apple slices into the top of the dough very close together, allowing more than one layer if needed.
- Dot with butter or oleo.
- Mix sugar and cinnamon together.
- Sprinkle the cinnamon-sugar mixture evenly over the apples.
- Bake at 350°F (175°C) for 30 minutes or until done.
- Serve warm or cold with Lemon Sauce.
Tips & Substitutions
For a lighter texture, consider using unsalted butter and a combination of different apple varieties for added flavor. If you don't have Rich Tea Biscuits, you can substitute with vanilla wafers or graham crackers crushed into crumbs. Adjust the sugar based on the sweetness of your apples. Adding a pinch of nutmeg can enhance the spice profile, similar to flavors found in Pavlova Cake.
Serving Suggestions
Serve this Dutch Apple Cake warm or at room temperature, ideally paired with a drizzle of Lemon Sauce to complement the sweetness of the apples. It also pairs beautifully with whipped cream or a scoop of vanilla ice cream for a comforting dessert. For a twist, consider serving alongside Hilda'S Red Cabbage With Apples for a unique meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the cake in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. This will help maintain its texture and flavor, ensuring a delightful experience when enjoying it again.
Nutrition & Diet Analysis (per serving)
Each serving of Dutch Apple Cake(Recipe Of The Late Aunt Emma Wilson Plumlee.) contains roughly 478 calories, with 4g protein, 52g carbohydrates, and 28g fat. It is a good source of calcium (14% of the Daily Value) and vitamin C (13% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of apple for this recipe?
Absolutely! While transparent apples are traditional, you can experiment with Granny Smith, Honeycrisp, or Fuji apples for different flavor profiles. Each variety will impart its own unique sweetness and tartness to the cake.
What can I use instead of butter in this recipe?
If you're looking for a dairy-free option, you can replace butter with coconut oil or a dairy-free margarine. Both will work well, but be mindful that they may alter the flavor slightly.
How do I know when the cake is done baking?
The cake should be golden brown and the apples tender when done. You can check by inserting a toothpick into the center; it should come out clean or with a few crumbs. If the apples are bubbling and soft, you’re likely ready to take it out!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).