Saturday, November 15, 2014

not far from the tree

My culinary influences come from growing up in mid-20th century Pennsylvania.

We were surrounded by orchards and the Amish-Pennsylvania Dutch culture was even in my high school lunchroom.

Apple cake in autumn, traditional “apfelkuchen”, is a staple. 

I made this one as a tart.

Start with what you’d expect: 
flour, butter, cinnamon, sugar and apples.

Line a buttered tart plate with parchment paper. 
I traced it with a pencil.

Now beat about 6 tablespoons of cold butter with ¼ cup of sugar. I used half white and half dark-brown.

Blend in 1 teaspoon of vanilla and one egg.

Now sift in one cup of white flour. 
I don’t have a sifter, so I used a sieve. 

Works fine.

Now ½ teaspoon baking powder, ½ teaspoon good, ground cinnamon. ½ cup cold milk.

And mix it up.

Now the fun part! 
Two layers with the batter in between.

Melt some butter, brush the apples and sprinkle with a bit more dark brown sugar.

It melts with the butter and makes a crust.

350〫for 40 minutes. 

Rich and warm, infused with apple.

The Pennsylvania Dutch are famous for resisting change.

No wonder. :-)

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