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Dutch Apple Cake with Lemon Sauce

Chef's notes

This was one of my favorite deserts and mom made it for me often.

Her Dutch Apple scone cake is topped and baked with slices of cinnamon sugar apples. What made this simple desert exceptional was mom’s hot lemon sauce.

The only change to mom’s original recipe is my doubling her lemon sauce recipe to insure lots of extra sauce is reserved for ice cream and other deserts. Yes, it’s that good.

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Dutch Apple Cake with Lemon Sauce

Ingredients

Scone Dough

2 cups flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon lemon rind
5 tablespoons cold butter
1 beaten egg
3/4 cup heavy or whipping cream

Apple Topping

3 apples peeled, cored, and sliced
2 tablespoons sugar
1/2 teaspoon cinnamon

Lemon Sauce (2x recipe)

2 cup sugar
6 tablespoons cornstarch
Pinch of salt
4 cups boiling water
juice and grated rind of 2 large lemon
2 tablespoons of butter

Instructions

Whisk all dry ingredients and lemon rind. With a hand mixer on low, cut butter into dry ingredients.
Mix beaten egg and cream. Gradually combine into the flour mixture.
Place in a greased 7x9 or 8x8 Pyrex cake pan.
Topping; press apple wedges, points down in rows into the dough. Combine sugar and cinnamon and sprinkle over apples.
Bake in a preheated 400º oven for about 25 minutes until apples are softened and a tester comes out clean.
Lemon Sauce; mix sugar, salt, and cornstarch in a saucepan. Gradually add boiling water stirring continually over medium heat until the mixture thickens. Lower heat and simmer for about 5 more minutes while continuing to stir. Add lemon juice, lemon rind and butter until combined. Remove from heat.
Reheat before serving. Pour over cake leaving a generous puddle of Hot Lemon Sauce.

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