Sometimes even the health conscious crave a sugary treat. The recipe below is not very sugary and it has a lot of healthful ingredients in it. It’s great for breakfast or dessert with a cup of coffee or tea or even a glass of milk. I would not say it is an easy recipe for a novice baker but if you take your time and read the directions carefully, you may find yourself rewarded with a very delectable cake. Frankly, I have trouble calling this a cake because you slice it like a pie if you bake it in a pie pan. However, the crust is not really like a pie crust. It is like a cake! Whether you call it cake or pie, it’s delicious!
The interesting thing about this recipe is that you can put the dough in a cake pan OR a pie pan! I opted for the pie pan. The dough is a “basic” dough that you could also use to make doughnuts or crullers. I won’t be recommending those because you have to fry the dough and that would not be good for your health!
What IS good for your health is the milk, eggs, cinnamon, and apples that go into the cake. Butter also goes into this recipe and I’m not one to say butter is bad for your health. You need some fat in your diet! As for the amount of sugar, most cakes call for at least one cup of sugar. There is only ½ cup of sugar in this recipe. You can even feel good about serving your kids a slice.
I know your kids will love it but this is a cake fit for company. This is an invite your in-laws for dinner cake. It’s an invite your boss for dinner cake. It’s fancy. If you want to impress someone, this is the cake to do it. It would pass inspection by Julia Child herself. Just so you know!
NOTE: The recipe makes enough dough for two cakes. So, only use half of the recipe for the cake, OK? I missed that point when I made the dough so I ended up freezing the half of the dough that I didn’t use. I’ll be making the cake again with that dough and although my recipe doesn’t say anything about freezing this dough, I think it will be all right.
Ingredients for Dough:
1/2 cup scalded milk
1/4 cup soft butter
1/4 cup sugar
1/2 teaspoon salt
1 egg beaten briefly
1/2 teaspoon vanilla
1 package dry yeast dissolved in 1/4 cup warm water (about 110 degrees)
3 cups sifted all-purpose flour
Additional ingredients are listed in the directions below.
In a bowl, mix the scalded milk, butter, sugar, and salt. When dissolved, add the beaten egg and vanilla. When ingredients are lukewarm, add the dissolved yeast. Then add the flour a little at a time and form a soft dough. Turn out dough onto counter and knead for several minutes with a little extra flour until it does not stick to hands . Place in a well greased bowl and brush the top with melted butter. Cover and let rise until doubled, about an hour. Then, turn the dough out again and knead again one minute. Again, place in a greased bowl and brush top with melted butter and allow to rise until doubled.
Decide if you want to use a 9-inch pie pan or square cake pan and then grease it well. Divide the dough in half, take one half and stretch it to fit the pan bringing it up the sides about 1 inch. Reserve the other half for another pie or save it for another day in the freezer.
Pare and core about 3 medium-sized apples. Slice them very thin. Arrange as shown in the photo or in a circular pattern. Take special pains to do this because the better you do it, the prettier your finished cake will be. Sprinkle with 1/4 cup sugar mixed with 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg. See photo.
Combine 2 tablespoons melted butter, 1 tablespoon milk, and 1 slightly beaten egg yolk. Make sure the melted butter is not too hot. You don’t want to scramble the egg yolk! Pour over the apple slices. Let it cake stand about 15 minutes before placing in the oven.
Bake at 350 degrees 45 – 60 minutes or until crust is brown and apples are soft.
You can use apples, peaches, apricots, or plums for this recipe. I think you could also use nectarines or pears. I used Jonamac apples. Jonathan or Winesap would also be good. I used Quick Rise yeast. I bake everything now in my convection toaster oven so I have to adjust the temperature and the time. My cake was browned at 40 minutes but the center was still a little loose. I turned down the oven to 325 degrees. Then at 50 minutes I turned the oven off and left the door ajar. If you know your apples are going to be very juicy, you can sprinkle 3 tablespoons of plain bread crumbs on the stretched out dough before you lay in the apple slices. I didn’t because I like a juicy pie.
This cake tastes best warm. I stored it in the refrigerator covered. When I wanted a slice, I put the slice in the microwave for 20 seconds. It was like it just came out of the oven. You could serve it with whipped cream or a scoop of ice cream but I wouldn’t. It would detract from the delicate flavor of the cake.
The down side of making this cake is that you have to let it rise 2 times. I’ve made other apple pies that were a lot quicker to make but not as delectable as this cake and not as good for you. Good things come to those who wait!