A Piece of Cake
By Pat O’Keefe
Find out what's happening in Riverheadwith free, real-time updates from Patch.
Now that apples are at their peak, I have a very simple Dutch Apple Cake recipe. I use Granny Smith apples but any firm apple will do. This recipe is made in a pie dish but a low-sided casserole dish would be fine. At first it may seem like there are too many apples and not enough dough but it all works out just great. I serve it with Crème Fraiche (recipe follows) but ice cream or whipped cream would be just as good.
Find out what's happening in Riverheadwith free, real-time updates from Patch.
Dutch Apple Cake
6 large apples, cut into eights
1/2-cup sugar and 3-teaspoons cinnamon mixed together (divided)
2-eggs
3/4-cup sugar
1-cup flour
1/2-cup melted butter
1-teaspoon vanilla
Preheat oven to 375°. Place cut up apples in a greased pie plate (9-inch). Try and place in a single layer filling in where there are spaces. Sprinkle with three quarters of the cinnamon/sugar mixture. In a bowl mix eggs, sugar, flour, vanilla and melted butter. Spoon mixture over apples and try to cover as evenly as possible. Sprinkle with remaining cinnamon/sugar mixture. Bake for 40-45 minutes until apples are soft, top browned and the juices are just bubbling on the sides of the baking dish. Serve warm with Crème Fraiche, ice cream or flavored whipped cream.
Crème Fraiche
French Cream is similar to our sour cream but smoother and richer.
Mix 1-cup cup heavy cream, 1/4-cup buttermilk and 1-tablespoon lemon juice in a screw top jar. Cover and let sit at room temperature 6-8 hours and then refrigerate.
Crème Fraiche is great for cooking because of its rich flavor and stability; it does not break down when heated, like sour cream
I will be happy to send you my weekly recipes via email just contact me at apieceofcake@optonline.net On the Web at www.patokeefe.net Web site has an extensive collection of recipes with more added frequently. Need a past recipe or have a question, I will do my best to help, just email me. ENJOY!
