I found an intriguing recipe for something called Dutch Apple Cake in a small 1911 promotional cookbook published by K C Baking Powder. Even though it was called a cake, the serving suggestions in the original recipe said, “serve hot, with butter, as bread for supper or with hard sauce as a pudding.”
My curiosity got the best of me–What was it? . . . a cake? . . . a bread? . . . a pudding?
Well, I made the recipe, and I’m still not quite sure. When I ate it warm, it tasted like a bread. It had a nice texture with apples and currants embedded in a rich, sticky cinnamon-sugar syrup on top that reminded me slightly of the syrup on old-fashioned “sticky buns.”
But after it cooled, it seemed more like a coffee cake–a very nice coffee cake. I didn’t try it with hard sauce so I’m not sure whether it also seems similar to steamed puddings–but I did post on old hard sauce recipe awhile back so maybe someone else will try that and let us know.
The rows of cinnamon-sugar coated apple slices and currants give this bread/cake a striking, almost elegant look. It’s perfect to serve when a friend stops over for a cup of coffee. . . and if the conversation starts to lag, this food is a wonderful conversation starter: “Is this a cake, bread, or pudding?”
Dutch Apple Cake (Dutch Apple Bread)
1/4 cup sugar
1 tablespoon cinnamon
1/4 cup dried currants
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter, softened
3/4 cup milk
2-3 apples, peeled and sliced
Preheat oven to 375° F. In a small bowl combine sugar, cinnamon, and currants. Set aside.
In a separate bowl, combine flour, baking powder, salt, butter, egg, and milk. Stir until a thick dough forms. Put dough into a well-greased bread pan. Firmly press the narrow edges of the apple slices into the dough in parallel rows; then sprinkle with the sugar and currant mixture. Place in oven and bake approximately 40-45 minutes–or until a wooden pick inserted into the cake (not the apples) comes out clean. Remove from oven.
Use apples that hold their shape in this recipe. I used Braeburn apples.
Here’s the original recipe: