I am not sure that this is a traditional “apple pan dowdy” but that’s what the Occident and King Midas Whole Grain Bake Book (1960) called it.

It can be used as a dessert with a caramel rum sauce and whipped cream, or just sprinkled with powdered sugar. This is another recipe that my quilting companions really like. Sometimes I use part or all white flour instead of the whole wheat. Usually I double the recipe and bake it in a 9x13 cake pan.

Combine in a mixing bowl:
1 cup whole wheat flour 1/3 cup shortening
1 cup sugar 1 egg
1 teaspoon soda 2 cups chopped apples
1 teaspoon cinnamon 3 tablespoons water
½ teaspoon salt
½ teaspoon nutmeg

Beat two minutes at medium speed.

Spread in a 9-inch pan which has been greased and floured (or sprayed with non-stick spray) on the bottom.

Bake at 350 until it springs back when touched lightly in the center. In my oven this takes about 35 minutes.