I have a recipe for both apple and peach Dutch cake - both of which sound spectacular but with the fact that apples are currently in season - I'll share the apple version of this recipe. She has versions from 1951, 1956, and 1966. This version is a combination of a few decades of notes, deciphered to the best of my ability. The end result is delicious - so I am hopeful that I got it right and that you'll agree! ☺️
*Ingredient that you can find at your Illinois Farmers Market
1 1/2 cups flour
1 3/4 tsp baking powder
1/2 tsp salt
3 tablespoons sugar
1/3 cup butter, room temperature
1/3 cup milk
1 tsp vanilla
3-5 apples depending on size, cored, peeled, and sliced*
1/4 cup cinnamon and sugar mixture
Preheat oven to 400 degrees and greased a pie pan.
In a large bowl, combine all of the dry ingredients with a fork.
Add the eggs and milk into the dry mixture.
Add the butter to the mixture, a little at a time, and mix to combine.
Drop batter onto the greased pie pan.
Press sliced and peeled apples into the dough.
Sprinkle with the cinnamon and sugar mixture.
Bake for about 40 minutes. Check about half way through to make sure the apples aren't burning or crisping too quickly. If so, cover with foil for the remaining time.
Allow to slightly cool and serve warm.