Dutch Apple Coffee Cake
A historical recipe from Adventures in Elegance, by Pie Filling Institute.
A historical recipe
Adventures in Elegance, by Pie Filling Institute. Project Gutenberg eBook #62834.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Adventures in Elegance, by Pie Filling Institute. Digitised by Project Gutenberg, eBook #62834 (https://www.gutenberg.org/ebooks/62834). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Netherlands. Associated with Netherlands by a demonym leading its title: Dutch (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- 1 13-ounce package coffee cake mix or hot roll mix 1 cup water 2 tablespoons melted butter 1 egg, beaten 1 No.
- 2 can (2 cups) apple pie filling ¼ cup sugar 1 teaspoon cinnamon ½ cup chopped pecans Mix coffee cake or hot roll mix according to package directions, using 1 cup water.
- Stir in melted butter and beaten egg.
- Let rise in warm spot until double in size (about 1 hour).
- Spoon into a buttered 13x9x2-inch baking pan.
- Spoon apple pie filling over batter.
- Mix sugar and cinnamon;
- sprinkle over pie filling.
- Top with chopped pecans.
- Cover and place in a warm spot until double in size (about 30 or 40 minutes).
- Bake in a 400° oven for 20 to 25 minutes.
- Drizzle with powdered sugar icing, if desired.