A few weeks ago I was visiting my trusted local antique store and came across some old recipe books that I instantly grabbed off the shelf. One of the books was a small notepad that had yellowed newspaper clippings of different recipes pasted into the pages. How cool is this? The date on one of the newspaper clippings was 1930, so it's about 90 years old! I wish I knew who it belonged to and what her story was. I just imagine a young mom who is now someone's grandmother carefully clipping recipes from a newspaper for her little "recipe book." She used up every inch of empty space in the book with recipe clippings, mostly of desserts! Her family must've had a sweet tooth!
I read somewhere that back then, a lot of women participated in submitting recipes or requests for recipes to newspaper columns, and they were answered by a variety of people, such as nutritionists, bakers, and even by neighbors and friends. Since Pinterest or the Web did not exist, women often turned to newspapers to seek meal ideas. It's just like today, only we can hop on Google and get a million different recipes in the blink of an eye.
Flipping through the book, I found a ton of different recipes and even food advice for banking. These are going to come in handy! It is very obvious that these food columns were a very important part of this woman's kitchen, and she got a lot of meal ideas from them. Now this book has fallen into my lap, and I am sure I will have a lot of fun trying out some of these yummy recipes.
One of the recipes that stood out me was Dutch Apple Cake. I have never made Dutch Apple Cake, and I am not sure if I have ever tried it either. I don't know why I picked this recipe since right now we're in the middle of the summer, and anything apple is more appropriate and cozy for the cooler months, like in the fall. Nevertheless, I wanted to make these, so I rolled up my sleeves and got bakin'.
This particular recipe was submitted by "A Fireman's Wife." Now, the recommendation for a pan size was about 6 x 10 , but I had no such thing in my cabinet. The smallest pan I had was an 8 x 8, and I didn't want to use a larger pan since there really wasn't much of the batter, so I had this genius idea to use my muffin tin instead and make some cupcakes. Also, some important pieces were missing in the directions such as the oven temp and baking time. The recipe also called for six apples, but didn't specify what type, so after some research online, I went with Honeycrisp.
The only change I made to the recipe was using all-purpose flour instead of pastry flour. Once I poured the batter into the muffin tin and cupcake liners, I placed thinly sliced apples into the batter lengthwise and layered them close together. I ended up using maybe five to six apple slices per cupcake and maybe four or five apples in total. I placed them in the oven for about 17 minutes and let them cool completely before frosting them. I was a little bit worried about the consistency I would end up with since the recipe was specific for a cake and not cupcakes.
Although the recipe didn't call for any frosting, I thought the cupcakes would look and taste so much better with it, so I whipped up some cinnamon cream cheese frosting. Yum! Anything with cream cheese basically has my name written all over it.
They tasted really delicious! I love that the apples were evenly distributed within the cupcakes. This way you get the perfect apple-to-cake ratio in each bite. And the frosting? Well, it came out perfect. Not too sweet, not bland at all; just right. I will say that they weren't very fluffy, like cupcakes usually are. These cupcakes came out a bit more dense, which is not surprising since the recipe was written for a cake. So I can't really call them cupcakes, but they turned out really well. A quick name-change to Dutch Apple Cake Cupcakes, and we're in business. :)
Dutch Apple Cake Cupcakes
Servings: 7 cupcakes
Ingredients for cupcakes:
· 1 Cup Pastry Flour
· 1 ½ Tbsp Baking Powder
· ½ Tsp Salt
· 2 Tbsp Sugar
· 1 Egg
· 1 Tbsp Butter
· ½ Cup Milk
· 4-5 Honeycrisp apples, cored and sliced thin
Ingredients for Cinnamon Cream Cheese Frosting:
· ½ Cup unsalted butter (room temp)
· 4 oz. cream cheese (room temp)
· 2 Cups powdered sugar
· 2 Tsp vanilla extract
· 1 Tsp ground cinnamon
Preheat oven to 350, line a muffin tin with cupcake liners. Cream butter and sugar together and add unbeaten egg, stir well and add the milk. In a separate bowl combine flour, salt and baking powder. Combine flour mixture and egg mixture and stir well. Pour the mixture into cupcake tins which have been lined with cupcake liners. Place about 5-6 apple slices in each cupcake tin making sure to place them close together. Bake for about 15-20 minutes or until a toothpick inserted in the middle comes out clean. Let cool completely and top with frosting with a decorating bag or with a makeshift one using Ziploc bags.
To make the frosting: Using a handheld mixer, cream the butter until fluffy on medium speed, about 2-3 minutes. Next add the cream cheese and mix well. Turn the mixer on low and slowly add powdered sugar, mixing well. Add cinnamon and vanilla extract and mix until incorporated.
Let me know if any of you guys give this recipe a try!