Danish Apple Cake




1/4 cup butter



1 1/2 cups flour

2 teaspoons baking powder

1 egg

1/3 cup milk



6 - 8 large apples


Topping


1/4 cup butter

1/2 cup sugar

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg


The dough can be made by hand, however, it's a breeze in a food


processor. Just be sure to use the dough blade.


1. Peel and core the apples, and slice. I usually quarter the apples and cut each quarter into 4 slices. Set aside.


2. Preheat the oven to 425.


For the dough --


3. Cut the butter into four pieces and place in food processor. Add the flour and the baking powder. Pulse until thoroughly mixed, scraping the sides a couple of times.


4. Add the egg and the milk and pulse into a ball. Do not over-process or it will be sticky.


5. Lightly butter a large baking sheet with a lip around the edge. Press the dough


into the pan or roll out it lightly. If it's sticky, use just a bit of flour on top to roll it out easily.


6. Place the apples on top of the dough in rows so that they barely overlap one another.


7. Bake at 425 for 20 minutes.


Meanwhile, make the topping --


8. Mix the butter, sugar, cinnamon, and nutmeg to a smooth paste. I use a mini food-processor.


9. When the apples have finished baking, remove from oven and turn the temperature down to 325.


10. Drop bits of the paste topping over the apples as uniformly as possible.


11. Return to the oven and bake at 325 for an additional 25 minutes.


Meanwhile, make the whipping cream and the coffee.


You're on your own for the coffee or tea!


For the cream --


1. Whip 1 cup of heavy cream.


2. When it begins to take shape, add 1/4 cup powdered


sugar and 1 teaspoon vanilla. Whip briefly.




Remove the Danish Apple Cake from the oven and let stand a few minutes. Cut into squares, top with a dollop of whipped cream, and enjoy your afternoon!