German Apple Cake

Ingredients

• 1 pint flour
• 2 teaspoons Royal Baking Powder
• ½ teaspoon salt
• Rub in 2 tablespoons butter
• add 1 beaten egg
• and milk to make very thick batter

Method

1. 1

   Spread batter in greased shallow tin, press quartered apples into dough, sprinkle with sugar and cinnamon, and bake in a hot oven.

Nutrition per serving

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 39. The excerpt below is the record exactly as published.

German apple cake.— i pint fiour, teaspoons Royal Baking Powder, Vi teaspoon salt, mixed and sifted. Rub in 2 tablespoons butter, add 1 beaten egg, and milk to make very thick batter. Spread 1 inch deep in greased shallow tin ; have ready sev- eral pared, cored, and quartered apples. Press points into dough, sprinkle thickly with sugar mixed with little cinnamon. Bake in hot oven. Dutch Peach Cake. — Make a soft biscuit- dough with 1 quart flour, 2 tablespoons but- ter, Ml teaspoon salt, 2 teaspoons Royal Baking Powder, and sufficient cold milk to mix. Roll out % inch thick, lay on flat greased pans. Have ready some peaches pared and quartered. Press these into the top of the dough in rows. Sprinkle with granulated sugar and bake in a quick oven. Cut in squares while hot. Coffee Cake. — Mix 1 pint flour, % teaspoon salt, 1 heaping teaspoon Royal Baking Powder, 2 tablespoons sugar. Rub in 2 tablespoons butter. Beat 2 eggs, add Mi cup milk, add more milk if necessary to mix to soft dough. Roll out 1 inch thick, sprinkle with 1 cup chopped dates, almonds, figs, mixed together. Roll little thinner, sprinkle -with granulated sugar. Lay on greased shallow pan, bake in hot oven. Break in squares, seiwe hot. Tea Cakes. — 3 cups flour, Ufa teaspoons Royal Baking Powder, ^ teaspoon salt, % cup sugar, 3 tablespoons butter, 1 teaspoon cara- way-seeds, milk to mix to soft biscuit-dough. Roll out Mi inch thick, cut in circles, and bake in flat pan in hot ovcu. Strudel Cakes. — Mix 1 quart flour, 1 tea- spoon salt, 1 tablespoon sugar, 2 teaspoons Royal Baking Powder. Rub in 4 tablespoons butter, mix to soft dough with milk, roll out Mi inch thick. Have ready mixed 1 cup chopped almonds, Mi pound seedless raisins, Mi^ cup grated maple sugar. Cut dough in 2 pieces. On 1 piece spread nut mixture, cover with other piece, roll together with pin. Cut in 4- inch squares, brush tops with milk, sprinkle with maple sugar, bake in quick oven. Bath Buns. — Mix and sift 1 quart flour, 2 teaspoons Royal Baking I’owder, Mi teaspoon salt, % cup sugar, 1 teaspoon powdered cinna- mon. Add grated rind 1 lemon. Mi cup chopped citron. Rub in Mi cup butter. Beat 6 egg yolks, add % cup milk, and mix all to soft dough, adding more milk if needed. Mold with the hands in round buns. Place 1 inch apart on greased pans. Brush with milk, sprinkle with chopped citron, and bake in quick oven. Cinnamon Buns. — Sift together 1 pint flour, 1 tablespoon sugar. Mi teaspoon salt

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