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…
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