Anniversary Apple Cake

Joe likes apple cake, so for our anniversary on Friday I broke out the springform pan and got busy! This is about the time of year when I start to experiment with cakes and pies for Thanksgiving – you could call this a dress rehearsal of sorts.

What I like about this cake is it’s mostly apples with not a lot of batter. There’s only a quarter cup of sugar in the batter, which is good news for those of us who are watching our girlish figures – unless we add a scoop of vanilla ice cream on the side, then all bets are off! 

• 2 large eggs
• 1/4 cup light brown sugar
• 1 teaspoon vanilla extract
• 1 1/2 tablespoons butter, melted
• 6 1/2 tablespoons milk
• 1/2 cup + 1 tablespoon flour
• 1 teaspoon baking powder
• pinch salt
• 6 Granny Smith apples

1. Preheat oven to 400º. Spray an 8″ springform pan, set aside.
2. In a large bowl, beat eggs, sugar, and vanilla until light and fluffy. Add the butter and milk.
3. In a separate bowl, sift the flour, baking powder, and salt and add to the wet ingredients until just combined.
4. Peel the apples, quarter and core them. Slice them on a mandolin, or as thin as possible with a knife. As you’re slicing, add apples to the batter to keep them from browning. Pour into the prepared springform pan, and bake for 35 to 40 minutes. Cool on a wire rack.