FRENCH APPLE CAKE
METHOD: Sponge: At night soak for 20 minutes 1/2 cake yeast dissolved in 1/4 c. luke warm water + 1 c. milk, scalded, then cooled to luke warm +1/2 tsp. salt + 2 c. sifted flour. Beat smooth, cover, let rise in warm place 78 degrees F. over night or until double in bulk. In morning add to this sponge 1/2 c. milk, scalded, then cooled + 1/2 c. butter, creamed with 3/4 c. sugar and 1 tsp. salt + 2 beaten eggs. Add enough flour (4 c. or more, sifted ) to make a soft dough. Knead. Let rise until double in bulk.
Roll on floured board 1/2 inch thick. Place in round or square buttered pans, brush top with melted butter, let rise. Place slice pared apples in circular form over round cake or in rows on square cake. Sprinkle with sugar and cinnamon, bake 25 minutes in moderate 375 degree F. oven. Use this same dough for various kinds of coffee cakes, adding desired toppings.
-- from
the 1936, Food for Family Company and Crowd, by Jessie Marie DeBoth
