Monday, August 4, 2008

Apple Cake

Time for another one of those recipes that never got posted. And it is more apples – I told you I had a butt ton of them! I made this Apple Cake for scrapbook night at my mom’s sometime last fall. It was pretty good – I am more of a pie girl, but it is was good. My Uncle who doesn’t like pie (I know, weird right! Apparently the chunks get to him) loved it! He was a little nervous to try but once he did was a great fan.

*Not the best pic - sorry! The one of just the slice was way blurry!

The Apple Ladies Apple Cake
½ c all-purpose flour
1/3 c sugar
1 tbsp. baking powder
1/8 tsp. fine sea salt
½ tsp. pure vanilla extract
2 large eggs, lightly beaten
2 tbsp. vegetable oil
1/3 cup whole milk *I used skim since that is what I had
4 baking apples (about 2 pounds total), cored, peeled, and cut into thin wedges
1/3 c sugar
1 large egg, lightly beaten
3 tbsp., unsalted butter, melted
Equipment: 1 (9-in) spring form pan
Preheat the oven to 400 degrees
Butter a 9-inch spring form pan and set it aside.
In a large bowl, combined 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 in 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 olden, about 25 minutes.
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. Run a knife around the sides of the pan and release and remove the spring form side, leaving the cake on the pan base. Serve at room temperature cut into thin wedges.

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