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Dessert

Anna Roubik

A cake made with flour, butter, eggs, milk, sugar, baking powder, salt, and topped with sliced apples, sugar, cinnamon, and butter, baked in a moderate oven.

From an old cookbook · modernised transcription
By Paidar, Marie, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 22 ingredients
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Why it works: Apple and cinnamon are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 5,598 recipes. Both carry methyl cinnamate, which smells strawberry. The science ↓

Anna Roubik

Ingredients

Directions

Make the dough

  1. Sift two cups of flour and four level teaspoons of baking powder.

  2. Rub well into one-fourth cup of butter.

  3. Add one egg beaten, scant cup of milk, one teaspoon of salt, four tablespoons of sugar.

  4. Mix all until smooth and put into a buttered pan, spread dough so that it would be about one-half inch thick.

Add the apples

  1. Select large tart apples, peel, core and cut in eighths.

  2. Put the apples in rows, sharp edges down, until cake is well covered.

  3. Sprinkle with sugar and cinnamon and dot with butter.

  4. Bake in moderate oven.

Make the sauce

  1. Combine four cups of hot water and one cup of sugar, boil five minutes.

  2. Add two level tablespoons of cornstarch, the juice and rind of one lemon and two teaspoons of butter, and cook until smooth.

Make the second batter and bake

  1. Sift two cups of flour, two teaspoons of baking powder, one teaspoon of salt, one-half cup of sugar, one-quarter cup of melted butter, one cup of milk, one egg together five times.

  2. Add other ingredients and stir into a smooth dough.

  3. Spread on a buttered pan.

  4. Pare apples and put them on cake closely together.

  5. Sprinkle with sugar and cinnamon.

  6. Bake in moderate oven.

Nutrition, whole recipe (rough)

946Calories
29 gProtein
26 gFat
151 gCarbs

Counts 9 of 11 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Apple1 medium (182g)95
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Lemonjuice of 1 lemon (48ml)12
Cinnamon1 tsp ground (2.6g)6
Salt1 tsp (6g)0
Waternot in our table0
Cakenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Paidar, Marie, Mrs., [from old catalog] comp. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Apple + cinnamontop 4% of all pairs
    Smell alikemoderate
    Cooked together5,598 recipes

    Shared aroma: methyl cinnamate (strawberry).

  2. Lemon + cinnamontop 7% of all pairs
    Smell alikestrong
    Cooked together7,950 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Forms the structure of the cake as its proteins set during baking.
Baking powder
Releases gas in the batter, making the cake rise and become light.
Butter
Adds fat for tenderness and richness in the dough and sauce.
Egg
Binds the batter and adds structure as it sets.
Cornstarch
Thickens the sauce as its starch swells when heated in liquid.
Apples
Soften as they bake, adding moisture, tartness and fruit flavour.

The step that matters

Cook the sauce until smooth. Cornstarch thickens only when heated in liquid, as its starch granules swell and set. Cook it fully so the sauce thickens, and stir it smooth so lumps do not form.

Swap the apple

How well each one fits the dish's main ingredients (flour, butter, sugar, milk, egg, lemon, cinnamon):

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Applethe original

Fit is the average pairing score against flour, butter, sugar, milk, egg, lemon, cinnamon. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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