Ingredients
- 1/2 cup all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/8 teaspoon fine sea salt
- 1/2 teaspoon pure vanilla extract
- 2 large eggs, lightly beaten
- 2 tablespoons vegetable oil
- 1/3 cup whole milk
- 4 baking apples (about 2 pounds total), cored, peeled, and cut into thin wedges
Topping:
- 1/3 cup sugar
- 1 large egg, lightly beaten
- 3 tablespoons unsalted butter, melted
- Equipment: 1 (9-inch) springform pan
Directions
Preheat the oven to 400 degrees F.
Butter a 9-inch springform pan and set it aside.
In a large bowl, combine the flour, sugar, baking powder, and sea salt, and stir to blend. Add the vanilla extract, eggs, oil, and milk, and stir until well blended. Add the apples and stir to thoroughly coat them with the batter.
Spoon the mixture into the prepared cake pan. Place the pan in the center of the oven and bake until fairly firm and golden, about 25 minutes.
Meanwhile, prepare the topping: In a small bowl, combine the sugar, egg, and melted butter, and stir to blend. Set it aside.
Remove the cake from the oven and pour the topping mixture over it. Return the cake to the oven and bake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 10 minutes.
Transfer the cake pan to a rack and allow to cool for 10 minutes. Then run a knife around the sides of the pan, and release and remove the springform side, leaving the cake on the pan base. Serve at room temperature, cut into thin wedges.
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By cdakin1954
mahwah, NJ
on January 25, 2013
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FABULOUS. This is a simple and elegant dessert. So delicious. Also very quick to prepare. Don't be concerned when the batter doesn't cover the apple wedges, the cake will rise during cooking. I added chopped pecans and a sprinkle of cinnamon to the cake batter before cooking.
enjoy!
By junction59_12157979
Boise, 51
on September 18, 2009
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My husband who is from France loved this cake. I love the topping. It would be good with a little cinnamon too.
By jfz3747
dove mountain, AZ
on March 31, 2009
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I've been making and experimenting this cake for many years now, it is a very French cake, just like in the south of France - no cinnamom or nutmeg, some lemmon zest's good. You need to use the "ripe" apples- not the crunchy ones you like to eat or making american apple pie, because the baking time is short, use the softer textured apples. Super if you have too many apples from the yard that are getting too ripe.
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