Apple Cake

This isn’t a post about tea.  So sorry.  It is however, a post about delicious apple cake! Hooray!  In fact, it goes well with a nice cup of tea, but I will get into that later.   Now, more about cake…

This recipe is adapted from the Czechoslovak Cookbook and calls for some rather unusual ingredients like single-acting baking powder and instantized flour.  Hum, probably because the book was published in 1965.  After thinking it over a second it was decided that the staples from our pantry would be just fine.  And I must give credit where credit is due … my husband, Chris baked this cake, I just ate it!

Ingredients:

1/2 cup butter

3/4 cup sugar

4 eggs, separated

4-5 tablespoons milk

3 tablespoon cornstarch

1 1/2 cups instantized flour

2 teaspoons single-acting backing powder

7 large apples, pared and sliced thin

Cinnamon sugar (3 tablespoons sugar mixed with 1/2 tsp. cinnamon)

3 tablespoons melted

Directions:

Cream butter, sugar and egg yolks well.  Add milk mixed with cornstarch; blend well.  Fold in stiffly beaten egg whites.  Sift flour with baking powder; fold in. Spread batter on a greased and lightly floured 4-sided baking sheet (used 9×13 baking dish).  Cover with apples; sprinkle with cinnamon sugar and melted butter.  Bake in a preheated 325 degree over for 20-30 minutes.  (Using 9×13 allow 40 minutes for baking)

This is cake is light and delicious and would pair wonderfully with a tasty fall tea such at Harney & Sons Hot Cinnamon Sunset or a strong chai tea with plenty of spice like Atlantic Spice Company Chai.  However, today I enjoyed my cake with a cup of Keurig Hot Apple Cider from Green Mountain Naturals … stay tuned for the review!

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3 responses to “Apple Cake

  1. Oh, this is making my mouth water! Thanks for a good recipe. The photo is so enticing – lovely plate – and the tea suggestions sound really good. Nice one.

  2. That is one delicious looking cake! I’ll be making that one ASAP ! Thanks!

  3. Just came across a note about instantized flour. It has a slightly dried consistency and is used for making gravies. “wondra” flour is an instantized flour and will give this cake a more crumbly texture. As if it wasn’t good enough as it was! 🙂

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