Dutch Apple Cake © 1936

2 1/4 cups cake flour
4 teaspoons baking powder
1 teaspoon salt
1/3 cup butter
1/2 cup sugar
2 eggs
1/2 cup pasteurized milk
3 apples
2 tablespoons butter
1/4 cup sugar
1 teaspoon cinnamon



Sift flour, then measure. Resift 3 times with baking powder and salt. Cream butter, add the sugar and the egg yolks and beat until smooth, light colored and fluffy or for 3 or 4 minutes. Add the flour mixture and milk alternately in 3 or 4 portions beginning and ending with flour. Beat egg whites until stiff, then fold into the cake mixture, revolving the bowl as you cut and fold and using 30 strokes. Turn into a loaf cake tin 11x7x1 1/2 inches that has been prepared bu lining bottom with paraffin paper and buttering sides of pan. Have apples pared, cored, and cut fine. Melt butter and add the apples, shaking just enough to coat apples. Sprinkle apples over top. Sift the sugar that has been well mixed with the cinnamon over the top. Bake in a hot oven, 425ºF. for 23 to 25 minutes. Yield: 10 servings.

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