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 lbs. total), cored, peeled, and cut into wedges
The Topping:
- 1/3 cup sugar
- 1 large egg, lightly beaten
- 3 tablespoons unsalted butter, melted
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 bananax119
New York, NY
on January 01, 2013
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The simplest cake I've ever made, and comes together in minutes. I agree that FN should have a picture for this recipe, since it's an interesting mix of cake, crepe, and tart. The best reference that I can provide is on La Tartine Gourmande's website. Look up the 'Reine des Reinette Heirloom Apple' post, and you'll see a very similar cake. In fact, if you add some rehydrated cranberries to the top of this recipe, the cakes look almost identical.
By Thebugnurse
on December 29, 2012
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I used Granny Smith apples and to make this diabetic friendly, Truvia/sugar blend and low fat milk. I cut the serving size to 12 servings as well. It was the hit of my party! Diabetics and non-diabetics loved it. I would have liked to have had some left over to see how it mellowed out over time. I think "substantial flavored" apples probably work best in this recipe.
By funk_1740467
JONESTOWN, PA
on January 18, 2012
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I have been making this recipe for the last 5 years.I agree with some others that it is more pie,or flan like,keep in mind this is a French recipe,I think something is lost in translation.And do`nt leave it in a metal pan for more than a day,because it will have some kind of reaction to the metal that you can taste.I now use a 9"x1.5" ceramic cake pan,useing 1.75lbs.of apples.I found the taste a little bland,I now add 1 tsp.fresh ground nutmeg,or my 2nd choice is 1 tsp.cinnamom,though that makes the cake a little darker.I also use a dark granulated sugar.And I think it has a over all better texture if you heavy cream.With these changes I give it 5 stars,the origional recipe,4 stars topps.
Read all 32 reviews