Recipe by Miss Erin C.
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
Directions See How It's Made
- 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.