Prep 20 mins
Cook 40 mins
Recipes by Clotilde Dusoulier, drawn from the book Chocolate & Zucchini
- 1⁄2 cup butter
- 1⁄2 cup all-purpose flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 lb baking apple
- 3⁄4 cup sugar
- 2 eggs
- Preheat the oven to 350°F Melt the butter in a small saucepan or in a non-metallic bowl set in the microwave. Grease a nonstick 8-inch round cake pan (not springform) with 1 tablespoon of the butter using a pastry brush or paper towel.
- Combine the flour, baking powder, and salt in a small mixing bowl. Wash, peel, and core the apples. Cut them in eighths and arrange over the bottom of the pan.
- In a medium mixing bowl, whisk the sugar with the eggs until fluffy. Add the flour mixture and whisk until combined. Add the melted butter and whisk again until blended. Pour the batter evenly over the fruit and bake for 40 minutes, until the top is set and golden brown.
- Let the cake settle on a cooling rack for 10 minutes. Run a knife around the pan to loosen and flip the cake onto a plate; if any piece of fruit has stuck to the bottom of the pan, scrape it off carefully and place it back on the cake where it belongs. Flip the cake again onto a serving plate - work cautiously so as not to squish the cake between the two plates. Let cool and serve slightly warm or at room temperature.
I'm giving this recipe 4 *s because this cake was light and tender and had a wonderful flavor, even though I had some difficulties with the recipe. At the 40 minute mark I removed the cake from the oven and allowed it to cool as recommended; it was a lovely golden brown color and felt cooked when touched. When I turned the cake over onto the first plate there was alot of cake stuck on the bottom of the pan, so I scoped it up and distributed it evenly over the cake. When I turned the cake over onto the second plate, the top portion of the cake had stuck to the other plate, exposing uncooked cake batter, so I returned it to the oven and frosted with a delicious Butter Creme Frosting - recipe 319336. I will try this recipe again hectorthebat, making sure to cook it longer next time. Thank you for sharing your recipe. Made for Pac 2011.