Crumb Apple Cake
| 12" | Dutch Oven (serves 8) |
| 24 | briquettes (6 bottom/18 top) |
| oven sits for 1 hour, and cooks for 30-40 minutes (1-1/2 hours total time) |
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| 2 | large tart apples |
| 2-1/2 cups | flour
(1 cup for cake and 1/2 cup for topping) |
| 2/3 cup | brown sugar |
| 1/2 cup | white sugar |
| 1/2 cup | milk |
| 2 | eggs |
| 1-1/3 sticks | margarine
(1 stick for cake and 1/3 stick for topping) |
| 1 packet | dry active yeast |
| 1 Tbsp | cinnamon |
| 1/2 tsp | salt |
| 1 Tbsp | cooking oil |
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| knife, cutting board, 2 mixing bowls, and small sauce pan (something to melt butter in) also needed
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Melt butter in small sauce pan, and slice up apples.
For the cake: combine 1 cup flour to salt and yeast in first mixing bowl.
Add eggs, about 3/4 of the melted butter, and another 1 cup flour to ingredients in bowl and mix into batter.
Remember to save 1/2 cup of flour, and about 1/4 of the melted butter for the topping.
Grease inside of oven with cooking oil. Then pour in batter, and place sliced apples on top of batter.
For the topping: combine rest of melted butter to brown sugar, cinnamon, and 1/2 cup flour in second mixing bowl. Mix until crumbly.
Sprinkle crumbly mixture over apples. Cover Dutch Oven with lid, and let oven sit in a warm place for about 1 hour.
Place oven on top of 6 hot briquettes, with another 18 hot briquettes on the lid. Bake for 30-40 minutes.
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