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.
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. :-)