Gold Label Dutch Apple Cake (1930's)

2 cups flour (8 oz.)
2 level teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter (2 oz.)
1 egg
About 3/4 cup milk
About 5 apples (cut and pared into eighths)
1/4 cup sugar (2 oz.)
1 tablespoon cinnamon
1/4 cup dried currants

Sift together, three times, the flour, salt and baking powder. With tips of the fingers work the butter into the flour mixture.

Beat the egg, add the milk and stir into the dry ingredients. Spread the dough in a well-buttered shallow pan; press the sharp edges of the pieces of apple into the dough in parallel rows; sprinkle the whole with the currants, sugar and cinnamon mixed together.

Bake in a moderate (350 degree F) oven until cake tests done.

Serve hot, with butter, as bread for supper, or with hard sauce as a pudding.

From: Recipelink.com
Source: Recipe booklet: Gold Label Recipes, Gold Label Baking Powder, Jaques Mfg. Co., Chicago, 1930's