Winkel's Dutch Apple Cake

This is such a stunning, impressive cake that it almost doesn't even matter that it tastes delicious, too!




2-1/2 c. all-purpose flour
1/2 c. sugar
1 c. cold butter
 1 egg, slightly beaten
1/4 c. fine, dry bread crumbs
3 lb. apples, peeled, cored and cut into 3/4-inch chunks
1/2 c. golden raisins
1 egg, slightly beaten

Butter 9-inch springform pan; set aside. In large mixing bowl, stir together flour and sugar. Using pastry blender, cut butter into mixture until pieces are pea-size. Stir in 1 beaten egg. With fingers, gently knead dough just until ball forms. Divide into 2/3 and 1/3 portions. If necessary, cover with plastic wrap and refrigerate 30 to 60 minutes or until dough is firmer and easier to handle.

On lightly floured surface, roll larger portion of dough into 11-inch circle about 1/4 inch thick. Ease into prepared pan, pressing dough about 2 inches up sides. Eavenly sprinkle dough with fine breadcrumbs.

In large bowl stir together 2 tablespoons sugar and cinnamon. Add apples and raisins, and toss to coat. Place fruit in dough-lined pan. On lightly floured surface, roll remaining doug into 9-inch circle. Cut slits in center of dough circle. PLace on top of apples in pan. Press edges of dough to pan's sides. Brush top crust with 1 beaten egg.

Place pan on baking sheet; bake in 400F oven for 50 minutes. Cover with foil. Bake 15 minutes more or until apples are tender (huh?). Cool in pan on wire rack for 1 hour; loosen and remove sides of springform pan. Cool completely. To store, cover and chill for up to 24 hours. Let stand at room temperature for at least 2 hours before serving. Serves 10 to 20 (huh?).

Tip: How to prepare bamboo shoots

Don't Be Bamboozled! Bamboo shoots are a fun fresh spring vegetable with a very short season, so don't miss the chance add a new and exciting ingredient to your culinary repertoire! Limited availability--check the store.Read more


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