Title: Dutch apple cake
 Categories: Desserts, Fruits, Seasonal, Cakes
      Yield: 6 Servings
 
      1 c  Unbleached Flour; Sifted
  1 1/2 t  Baking Powder
    1/2 t  Salt
      1 T  Granulated Sugar
    1/4 c  Shortening
      1 lg Egg
    1/4 c  Milk
  3 3/4 c  Tart Apples; Peeled, Cored
           -And Sliced, About 1 1/4 Lbs
    1/2 t  Cinnamon
    1/4 t  Nutmeg
      2 T  Granulated Sugar
      2 T  Butter Or Margarine; Melted
    1/2 c  Currant Jelly; OR
    1/2 c  Apricot Jam
 
  Preheat the  oven to 400 Degrees F.  Sift the first 4 ingredients
  together. Cut in the shortening with 2 knives or a pastry blender
  until the mixture resembles coarse corn meal.  Beat the egg and milk
  together, with a fork, until well blended, then stir it into the
  other mixture. Spread the mixture in a greased baking dish 12 X 8 X
  2-inch. Arrange the apples, slightly overlapping, in parallel rows,
  on with the straight edge pushed half way into the dough.  Sprinkle
  with the combine cinnamon, nutmeg, and 2 T sugar. Top with butter.
  Bake in a moderately hot oven, 400 Degrees F., for 40 to 45 minutes,
  or until the apples are tender. Remove from the oven and top with
  your choice of jellies that have been beaten until smooth.
  
  Dutch Peach Cake:
  
  Substitute peeled, pitted, thinly sliced peaches for the apples.
  
  From:  The Good Housekeeping Cookbook