This Historic Recipe, Dutch Apple Cake with Lemon Sauce by Corry VanHooft, comes to us from the "Favourite Recipes by Combined Association of Konfectionery Enthusiasts (C.A.K.E.)" cookbook.
Cornelia Francisca Donatia “Corry” VandeSchoot was born on April 17, 1934 in Oirschot, the Netherlands. She was the daughter of Francis and Maria VandeSchoot and was one of 10 children.
On September 25, 1954 Corry married Adrianus “Ed” Henricus VanHooft. Ed was born on June 6, 1929 in the Netherlands and was the son of Johannes and Elisabeth VanHooft. Ed had six siblings.
Corry and Ed were the parents to 5 children, which she stayed home to raise.
Corry was an accomplished baker and made many birthday and wedding cakes. She also loved entering contests and as a result she won many trips all over the world. Ed took pride in his 41-year career in trucking and was an award-winning gardener. Most of all they loved their family.
Ed passed away on January 3, 2019 and Corry on May 9, 2020. They were laid to rest at Mount Calvary Cemetery in Wyoming.
Ingredients
1 white cake mix
2 to 3 apples, peeled, cut in wedges
½ tsp. cinnamon
2 tbsp. sugar
Lemon Sauce
½ c. sugar
1tbsp. cornstarch
2 tbsp. lemon juice
few grains of salt
2 tbsp. butter
1¼ c. boiling water
Instructions
Prepare cake mix according to directions. Pour in a well-greased baking dish. Put apple wedges in batter, pointed side down. Sprinkle with sugar and cinnamon. Bake at 350 degrees until done.
Sauce
Add grated lemon rind to boiling water. Simmer a few minutes. Mix cornstarch with a little cold water to dissolve. Add sugar and salt to boiling water. Add cornstarch mixture and cook until thickened. Cook on low for 5 minutes. Remove from heat and add lemon juice and butter. Serve over cake. Serve everything hot.
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