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Dutch Hustle Cake

From a vintage recipe box found at an estate sale

As written on the card

Front

Dutch Hustle Cake

⅓ C. milk

¼ C. sugar

½ tsp. salt

¼ C. oleo

1 pkg. yeast

¼ C. warm water

1 egg well beaten

1⅓ (?) C. sifted flour

1½ C. canned apple slices, drained

2 tblsp. brown sugar

¼ tsp. cinnamon

¼ tsp. nutmeg

Back

Scald milk. Stir in sugar, salt and half the margarine. Cool to lukewarm. In mixing bowl dissolve yeast in warm, not hot. Stir in warm milk mixture. Add egg & flour. Beat until smooth. Spread dough in 9X9X2 in. pan. Arrange apple slices on top. Sprinkle with mixture of sugar, cinnamon & nutmeg. Dot with oleo. Cover & let rise in warm place, until double in bulk. Drizzle with confectioners sugar icing.

Dutch Hustle Cake

A 1950s-style quick yeast coffee cake with apples, no kneading

One 9x9 panOne riseApple topping

Dough

  • ⅓ cup milk
  • ¼ cup sugar
  • ½ teaspoon salt
  • ¼ cup oleo (margarine), divided
  • 1 package yeast
  • ¼ cup warm water
  • 1 egg, well beaten
  • 1⅓ cups sifted flour

Topping

  • 1½ cups canned apple slices, drained
  • 2 tablespoons brown sugar
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • Confectioners’ sugar icing

Method

  1. Milk: Scald the milk. Stir in the sugar, salt and half the margarine, and cool to lukewarm.
  2. Yeast: In a mixing bowl, dissolve the yeast in the warm (not hot) water. Stir in the milk mixture.
  3. Dough: Add the egg and flour and beat until smooth. Spread in a greased 9x9x2-inch pan.
  4. Top: Arrange the apple slices on top. Sprinkle with the brown sugar, cinnamon and nutmeg, and dot with the rest of the margarine.
  5. Rise: Cover and let rise in a warm place until double.
  6. Bake and ice: The card skips the baking step. See our suggestion, then drizzle with confectioners’ sugar icing.

As written: The front uses stacked fractions whose bottom numbers drop onto the next line. We read them as ⅓ cup milk, ¼ cup sugar, ½ teaspoon salt and ¼ cup oleo; the flour is the hardest to read and may be 1⅓ or 1¼ cups. The back says “dissolve yeast in warm, not hot,” leaving out the word water, and never gives a baking time.

Our suggestion (our note, not part of the card)
  • Bake at 375°F for about 25 to 30 minutes, until golden and the center springs back.
  • For the icing, stir about ½ cup powdered sugar with 2 to 3 teaspoons milk and a drop of vanilla.

Recognize this handwriting or recipe? We’d love to know who wrote it.