This cake is extremely simple to make and loaded with chunks of apples. There are almost more apples than cake, which I love. The cake is moist and can be served with vanilla ice cream, whipped cream, or custard. It is also good plain for breakfast.
Preheat oven to 365F.
Generously butter an 8-9" spring form pan and place on a baking sheet lined with parchment paper (this is to catch the apple juice).
Whisk the flour and baking powder together in a small bowl.
Peel the apples, cut them in half and remove the cores. Cut the apple in 1 to 2" cubes.
In a medium bowl, beat the eggs with a whisk until they're foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the vanilla.
Whisk in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Switch to a rubber spatula and fold in the apples, turning the fruit so that it's coated with batter.
Scrape the mix into the pan and smooth with the spatula so that it's evenish.
Slide the pan into the oven and bake for 55 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan.
Transfer to a cooling rack and let rest for 5 minutes.
Carefully run a blunt knife around the edges of the cake and remove the sides of the spring form pan. (Open the springform slowly, and before it's fully opened, make sure there aren't any apples stuck to it.) Allow the cake to cool until it is just slightly warm or at room temperature.
The cake can be served warm or at room temperature, with or without a little softly whipped cream or a spoonful of ice cream.
0 servings