This is from the Paris Cookbok by Patricia Wells and it couldn't be easier! I can't wait to make it again this fall after we go apple picking.
- 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, cored,peeled,and cut into wedges (about 2 lbs. total)
- 1⁄3 cup sugar
- 1 large egg, lightly beaten
- 3 tablespoons unsalted butter, melted
- 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.
Erin, did you try it yet? The sugary crisp topping was nice. But the egg in the topping smelled and tasted too eggy. Next time I would try to omit the egg.
This was a very nice cake and makes a nice change from the everyday apple pie. I really liked the topping it gives the cake that little something extra, so don't omit it as one reviewer suggested. I made it with granny smith apples, but might try it again with a different kind thats tart but not quite as tart. Thanks Miss Erin!
Calling this a "cake" is a little off-base (but I don't know what else I'd call it, maybe more like a pudding? Custard?). Whatever the name, though, it's delicious. We used half Honeycrisp apples and half Granny Smith; the recipe really showcased the apple taste but I think we used too many because it took a long time to become firm and never really did get anything like a crust. That said, I ate a huge piece -- I know what I'm going to contribute to Thanksgiving dinner this year!